Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.

In a mixing bowl, cream the softened butter and icing sugar together until smooth and light in texture. This process should take approximately 2–3 minutes to ensure proper aeration.

Add the sifted all-purpose flour and salt to the creamed mixture. Mix gently until partially combined. Add the vanilla extract and finely chopped almonds, and continue mixing until a cohesive dough forms. Do not overmix.

Using approximately one teaspoon of dough per cookie, flatten the dough slightly in the palm of your hand. Place one whole candied cherry in the center. Enclose the cherry completely with the dough and roll into a smooth ball.

Place the shaped dough balls onto the prepared baking sheets, leaving about two inches between each cookie. Bake for 30–35 minutes, or until the bottoms are lightly golden.

Remove the cookies from the oven. While still warm, roll each cookie in additional icing sugar to coat thoroughly. Transfer to a wire rack and allow to cool completely. Once cooled, roll in icing sugar again if desired for a more pronounced snowy appearance.