Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Cream together butter and sugar in the bowl of a stand mixer until light and fluffy.

Add egg and vanilla. Scrape down the sides of the bowl and mix again until well-combined.

Slowly add flour, baking powder and salt, mixing at low speed until just incorporated. Stir in cherries until well distributed throughout the dough-- if you mix too much your cookies will be completely pink.

With a cookie scoop or a tablespoon measure, scoop dough and drop onto prepared baking pan leaving about 1 ½ to 2 inches between cookies. Bake for about 9 to 11 minutes or until cookies are set and edges just begin to brown.

Remove from oven and cool completely.

When ready to dip, prepare a baking pan with a piece of parchment or silicone baking mat. Dip each cookie half way into chocolate, allowing excess to drip off. Place on prepared baking pan and allow chocolate to set -- you can do this even quicker by placing it in the fridge or freezer for a few minutes.

When chocolate is set, they're ready to package!