Using a stand mixer fitted with a paddle, mix flour, sugar, and salt on low speed. Add butter one piece at a time, and mix until crumbly about one more minute. Add pistachios, cherries, cream cheese and vanilla extract, and beat until it begins to form large clumps. Knead dough by hand until it forms into a ball. Cut dough in half and form each into a disk. Wrap them in plastic wrap, and refrigerate for 30 minutes. 

Preheat oven to 375 degrees and line two baking sheets with parchment or use Silpat mats. Roll out dough 1/8-inch thick, and refrigerate again for 10 minutes.

Cut dough into 2 1/2-inch circles and place one inch apart. Bake for 10 minutes until golden brown one baking sheet at a time. 

Transfer to a wire rack and cool for 10 minutes. Set in the freezer.

Melt the chocolate chips until smooth.  Remove cookies from the freezer and dip in the melted chocolate half way. Set on clean parchment paper and sprinkle with extra dried cherries and pistachios.