Line an 8x4 inch loaf pan with waxed paper or aluminum foil. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Ingredients
Using a Chef's knife and cutting board, finely chop the red and green candied cherries.
Make the Cookie Dough
In a small bowl, combine the all-purpose flour, baking powder, ground cardamom, nutmeg, salt, and baking soda. Mix well.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until combined. Mix in large eggs and vanilla extract. Scrape bowl as needed.
Add in the flour mixture a little at a time until combined.
Mix in the chopped cherries, dried cranberries, and sliced almonds until fully incorporated into the dough.
Prepare Dough for Refrigeration
Spoon the cookie dough into the prepared loaf pan, firmly patting it down until it's even. Cover and chill for 2 hours. Toward the end of the two hours, preheat oven to 350 degrees.
When the dough has chilled, invert the pan onto a cutting board. Remove lining. Using a Santoku knife, slice dough into 1/8-1/4 inch thickness. Then, cut each slice in half diagonally to form two triangles.
Place cookies 1 inch apart on prepared baking sheets. Bake in preheated oven for 12-14 minutes, until lightly brown.
Allow to set for 5 minutes, then transfer cookies to a wire rack to cool completely. Makes approximately 60 cookies.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.