Preheat oven to 350 degrees F. Butter three (3) large baking sheets.
Using electric mixer, beat butter and powdered sugar in large bowl until light and fluffy. Beat in vanilla extract and salt; then stir in pistachios and cherries. Using a spatula, stir in the cake flour and all-purpose flour (do not over-mix the dough).
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared baking sheets, spacing 1-inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Remove from oven and let the cookies cool slightly on the baking sheets 10 minutes before coating.
Pour generous amount of powdered sugar into a medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. As you coat each cookie, transfer coated cookies to sheets of waxed paper. Repeat the process and each cookie agaom with sugar; cool completely.
Can be made 4 days ahead. Store airtight at room temperature.
Pistachio Mexican Wedding Cookies Recipe: https://whatscookingamerica.net/cookie/pistachiocherryweddingcookies.htm