Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Toast pistachios according to directions below. Using a sharp knife, chop coarsely.
Egg Mixture: in a medium bowl, whisk together all ingredients. Set aside.
Flour Mixture: gently spoon flour into measuring cup; leveling with a butter knife. Sift twice onto a piece of waxed paper. In bowl of electric mixer, add sifted flour and next 5 ingredients. Mix on low speed for 30 seconds. (best to use electric mixer as mixture will be stiff)
Gradually add Egg Mixture to Flour Mixture, beating until just combined. Fold in dried cherries and pistachios.
Assembly: turn dough out onto a work surface that has been lightly dusted with flour. With lightly floured hands, gather dough into a ball; knead several times, incorporating any loose pieces. (texture will be stiff). Divide dough into 2 equal-sized portions. Shape and pat each portion into approximately 16 x 2 -inch logs. Brush off any excess flour.
Transfer logs to prepared baking sheets. With a paring knife, score each log, (about 1/4 of the way down) diagonally. (makes slicing after baking easier) Let logs rest for 30 minutes.
Bake for 25 minutes or until lightly browned, rotating baking sheets half-way. Remove pans from oven; place on cooling racks for 15 minutes. (Logs may have cracked some during baking-okay) Reduce oven temperature to 250 degrees F.
Slice each log along scored lines into about 1/2-inch thick pieces. Lay slices face-down on baking sheet. Toast in oven for 20 minutes to crisp. Turn slices over; bake 20 minutes longer. Transfer slices to racks to finish cooling.