Do not refrigerate the basic sugar cookie dough after making it (do not substitute slice-and-bake dough in this recipe).
Stir in 1 cup chopped dried cherries and 1 cup sliced almonds. Drop tablespoon-size mounds of dough onto baking sheets.
Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 16 to 20 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.