About an hour before baking, soak the dried cherries in Kirsch, stirring halfway through.
Drain well and set aside.
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars until light and fluffy.
Stir in the almond extract, vanilla extract, and almond meal.
In a medium bowl, combine the oats with sifted flours, cinnamon, baking powder, and salt.
Stir to mix.
Gradually stir the dry ingredients into the wet mixture.
Fold in the soaked cherries.
Divide the dough into 12 equal portions, about 3 tablespoons (57 g) each.
Place on the baking sheet, spacing them about 1 inch (2.
5 cm) apart.
Flatten slightly.
Bake for 17 minutes, or until the edges turn golden brown.
Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these cookies with a cup of tea or a warm mulled wine for a cozy holiday treat.Wine Advice:Pair with a sweet dessert wine like Moscato or a classic Swiss Kirsch liqueur.