In a large bowl, cream butter. Beat in honey; gradually stir in flour, salt and vanilla extract. Mix in nuts and dried cherries. Wrap dough in plastic wrap and refrigerate 1 hour.
Preheat oven to 300 degrees F.
Using your hands, roll dough into 1-inch balls. Place onto ungreased cookie sheets 2-inches apart. Bake 35 to 40 minutes or until a dark golden brown. Remove from oven and cool slightly on wire racks.
While cookies are baking, place the sifted powdered sugar in a shallow dish.
While cookies are still warm, roll the cookies in powdered sugar. When cookies have cooled completely, roll them again in the confectioners sugar to give them a nice even coating of sugar.
Store in an airtight container.
* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
Honey Butterball Cookies Recipe: https://whatscookingamerica.net/cookie/honeybutterballs.htm