Preheat oven to 350 F. Spread hazelnuts on a small baking sheet and toast 8 to 10 minutes, until fragrant. Cool to room temperature, then husk by rubbing a handful of hazelnuts between your hands. Place hazelnuts and sugar into a food processor and pulse until finely ground. Add in flour, baking powder, and salt, pulsing until incorporated. Pulse in butter and egg until dough forms. Toss minced cherries in a bit of flour, then mix into dough. Form into a 12-inch cylinder (using a little extra flour if needed), cover in plastic, and refrigerate 1 hour.
Preheat oven to 325 F. Remove dough from refrigerator. Cut into half-inch slices and place a half-inch apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 to 15 minutes. Let cool, then store in an airtight container for up to 5 days. Makes approximately 24 cookies.
Per serving: 281 calories, 20 grams fat (10 grams saturated fat), 56 milligrams cholesterol, 213 milligrams sodium, 24 grams total carbohydrates, 2 grams fiber, 3 grams protein.
