Preheat the oven to 350 degrees F. Line a sheet pan with parchment.

In a large bowl, combine the ground almonds, granulated sugar, lemon zest, almond extract and salt. Stir in the dried cherries.

In a medium bowl, use an electric mixer to beat the egg whites and honey until soft peaks form. Fold the egg white mixture into the dry ingredients. Using your hands, form the dough into 20 balls. Roll them in confectioners’ sugar and place them on the prepared sheet pan about 2 inches apart. Bake the cookies for 12 minutes until they turn slightly golden and are chewy in the center. Cool on a wire rack.

Store in an airtight container.