Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
In a stand mixer beat the vegan butter with the icing sugar until creamy.
Add the egg and mix again.
Scraping the bowl to combine.
In a small bowl whisk the gluten free flour blend, coconut and baking powder.
Add dry ingredients to wet and mix well.
Add the dried cherries and mix again.
Use an ice cream scoop to drop dough onto cookie sheet.
Bake in oven for 10-12 minutes.