Preheat your oven to 350° F.
Line a half sheet pan (16” x 12”) with a piece of parchment paper.
Place the butter and granulated sugar in the bowl of a stand mixer, or in a large bowl if using a hand mixer, and mix on medium speed for 2-3 minutes, or until the mixture is light and fluffy.
Next add each egg one at a time and beat until combined.
Add the vanilla and beat until combined.
In another bowl, whisk together the flour, baking powder and salt.
Add the pistachios and cherries to the flour mixture and stir to combine.
Add the flour mixture to the bowl and mix on low until it is just mixed in. Finish mixing with a spatula.
Divide the dough in half and form 2 rectangular logs (10" x 2") on the parchment lined pan. Leave about 4" of space between each log of dough.
Place the pan in the freezer for 20 minutes.
Bake for 23-25 minutes or until light golden brown and firm to the touch.
Remove from the oven and place the pan on a wire rack and allow the logs to cool for about 15 minutes.
Reduce the oven temperature to 250°
Cut each log on the diagonal into ⅓" slices. Place the slices cut side down on the baking sheet.
Bake for 30 minutes on one side. Flip the slices and bake another 30 minutes.
Remove the cookies from the oven and place the cookies directly on a rack to cool completely. They will crisp up as they cool.
In a bowl set over simmering water, melt the chocolate. Once the chocolate is melted, pour it into a tall slim glass. This will make it easier to dip the cookies.
Line a pan with a clean sheet of parchment paper. Dip each cookie half way into the chocolate and shake off any excess. Place the cookies on the parchment paper. Place the tray on the refrigetator to chill until the chocolate is firm.