Chop the hazelnuts and the dried cherries and set aside. I use the toasted hazelnuts from Trader Joe’s. If you are using raw hazelnuts, toast the nuts at 350 degrees F for about 10 minutes until lightly browned.
Place the butter, sugar and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together. Add the hazelnuts and dried cherries and mix on low speed until they are well combined into the dough.
Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on parchment lined cookie sheet about 1-inch apart. Prick each cookie in the center with a fork. Pricking the cookies will ensure they bake in the center.
Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.
Preheat the oven to 300 degrees F.
Bake the cookies for 25-30 minutes. The bottom of the cookies will be lightly golden brown.
Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
At this point the cookies are ready to eat. If you want to dip them in chocolate, follow the directions below.