• Heat the oven to 375 degrees.
• With an electric mixer, cream the butter and sugar on low until incorporated, about 30 seconds.
• Add the flour, salt and vanilla extract. Continue to mix until just incorporated, about 30-40 seconds.
• Turn off the mixer and form two dough balls.
• Rolls the dough into parchment paper or plastic wrap, forming a cylinder.
• Place in the freezer and freeze for 30 minutes.
• Remove from the freezer and slice the cookies about ¼ inch thick. Place on a parchment lined baking sheet.
• Cook for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and place on a cooling rack for 2 hours.
• Once the cookies are room temperature. Add the cherry butter cream frosting on top of the cookies.

for the cherry buttercream frosting

• With an electric mixer cream the butter and sugar. Slowly add the remaining ingredients until fully incorporated.

for the cherry jam

• In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
• Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
• Remove from the heat and cool to room temperature. Store in the fridge.