Combine butter, ½ cup icing sugar, and cornstarch in a stand mixer and mix on medium speed until smooth, or use a large bowl and an electric mixer.

Add the vanilla and combine. Mix in the flour and the dried cherries, taking care to coat the coarsely chopped cherries in the flour so they don't all stick together.

Let dough rest 5 min.Scoop the cookie dough with a 1-inch cookie scoop and roll into dough balls and bake cookies on a cookie sheet at 325 degrees until bottoms are just golden brown, about 20 mins.

Let cool complete on a wire rack, and then roll the cookies in the remaining ½ cup icing sugar in a separate small bowl, to coat them completely. Transfer cookies to an airtight container to store.