Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the vanilla extract and eggs until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped dried cherries and toasted sliced almonds.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.