Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan, combine the chopped cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices, about 5-7 minutes.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract to the butter mixture and mix until well combined.
Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
Roll out the cookie dough on a lightly floured surface to about 1/4 inch thickness.
Use a round cookie cutter or the rim of a small glass to cut out circles from the dough.
Place half of the dough circles onto the prepared baking sheet, leaving space between each one.
Spoon a small amount of the cooled cherry filling onto the center of each dough circle on the baking sheet.
Place another dough circle on top of each filled one, and use a fork to gently seal the edges together.