In a stand mixer with the paddle attachment (or a large bowl with a hand-held mixer), beat the butter, sugar, and brown sugar together on medium speed until it's creamy. About 2 minutes.

Add the vanilla extract and one egg at a time. Continue to beat the mixture until combined.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt together. Slowly add the dry ingredients into the bowl and mix until thoroughly combined. I like to add half at a time and scrape down the sides and bottom of the bowl after a few seconds of mixing.

Fold in the white chocolate chips and chopped dried cherries. Do not overmix.

Cover the cookie dough and chill in the refrigerator for at least 30 minutes and up to 3 days.

Remove cookie dough from the fridge. If the cookie dough has chilled for a few hours, let it sit at room temperature for up to 30 minutes to soften just enough to scoop.

Preheat the oven to 350°F. Lightly grease your baking sheets.

Scoop the dough using a large cookie scoop. If you do not have a medium cookie scoop, it is 3 tablespoons per scoop. Place the cookie dough balls 2 inches apart on the prepared baking sheets.

Bake for 12-13 minutes or until lightly golden around the edges. Let the cookies sit on the baking sheet for a few minutes before removing them to a wire rack to cool completely.