Mix until smooth. Wrap in plastic wrap and chill for two hours. Preheat oven to 375. Cover two baking sheets with wax paper.
Place slices one inch apart on the baking sheet.
Fold two edges of each cookie over the center so that they overlap and each cookie has a point on one end and a rounded bell shape on the other. Tuck a cherry half into each cookie. Bake for ten minutes or until cookies are pale golden brown. Store in airtight container.