Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or leave them ungreased.

In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and smooth, about 2–3 minutes.

Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the butter mixture and mix on low speed until just combined. Avoid overmixing.

Fold in the chopped almonds and dried cherries with a spatula.

Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

Let the cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.