Preheat oven to 400 degrees
Line a large baking sheet with parchment paper, set aside.
Combine the butter and 1/2 cup powdered sugar in a large mixing bowl. Beat on medium speed until blended and creamy.
Add the almond extract and salt, and beat until incorporated.
Sift the all-purpose flour into the butter mixture. Add the almond flour, grated almond paste and dried cherries. Mix just until blended.
Roll into 1-inch balls and place 1-inch apart on the prepared baking sheet.
Bake at 400 degrees for 12 to 14 minutes or until lightly browned on the bottom.
While the cookies are baking, pour 2 cups powdered sugar into a shallow bowl or pie plate.
Remove the cookies from the oven and while hot, carefully roll each in powdered sugar. Set the cookies aside on a parchment lined wire rack to cool. Once cool, roll again in powdered sugar. Store in an airtight container in a cool location.