Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
Cream the butter with the two sugars in a mixer. Beat in the eggs, one at a time, beating until each egg is fully incorporated. Add the cream and vanilla and mix well.
Combine the flour, baking powder, and salt in a mixing bowl and whisk together. Add to the butter and sugar mixture and beat just until combined.
With a spatula scrape the bottom and sides of the mixing bowl to make sure all ingredients are thoroughly combined. Add the chopped cherries, pistachios, and white chocolate chips and fold in.
Drop spoonfuls of the cookie dough onto the prepared baking sheets. Gently flatten the cookies. Bake for 10 – 12 minutes or until lightly browned. Let cool on the baking sheet for 5 minutes then remove to a wire rack to finish cooling.
*you can make your own – see this Gluten Free Lemon Sugar Cookie post for the recipe