Using a stand mixer fitted with a paddle, mix All-Purpose Flour (2 1/2 cup), Granulated Sugar (3/4 cup), and Salt (1/2 teaspoon) on low speed. Add Unsalted Butter (1 cup), one tablespoon at a time, and mix until crumbly, about one more minute.
Add Pistachios (1 1/4 cup), Dried Cherry (1/3 cup), Cream Cheese (1 ounce) and Vanilla Extract (2 teaspoon), and beat until it begins to form large clumps.
Knead dough by hand until it forms into a ball. Seperate the dough in half and form each into a disk. Wrap them in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C) 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 them one inch apart onto the Silpat mat. Bake for 10 minutes, one baking sheet at a time, until golden brown
Transfer to a wire rack and cool for 10 minutes. Set in the freezer.
Melt the Bittersweet Chocolate Chips (1 cup) by placing in the microwave and stirring every 30 seconds until smooth.
Remove cookies from the freezer and dip half the cookie into the melted chocolate. Set on clean parchment paper and sprinkle with extra dried cherries and pistachios.
Once chocolate has set, serve!