In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the vanilla extract and mix until combined.

Gradually add the all-purpose flour, almond flour, and salt, mixing until just combined.

Fold in the chopped dried cherries and toasted sliced almonds.

Preheat the oven to 350°F (175°C).

Using a cookie scoop, form the dough into small balls and place them on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on a wire rack for 5 minutes.

While still warm, roll the cookies in powdered sugar to coat.

Allow to cool completely before serving.