Step 1

Preheat oven to 325°F

Step 2

Sift together flour, baking powder and salt into a bowl and set aside

Step 3

Line 2 sheet pans with parchment paper

Step 4

Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes

Step 5

Reduce the speed to medium and crack in the eggs one at a time, beating well in between additions

Step 6

Plop in the ricotta, vanilla and lemon zest and beat to combine

Step 7

Add the flour mixture and beat on low until just combined, but do not overmix

Step 8

Fold in the cherries (if using)

Step 9

Drop the dough in heaping tablespoons onto the sheet pans

Step 10

Place in oven and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden and cooked all the way through, about 20 to 22 minutes

Step 11

Remove and cool on wire racks

Step 12

When the cookies are completely cool, make the glaze

Step 13

In a bowl, whisk together the confectioners' sugar and lemon juice to make a smooth glaze

Step 14

Adjust the consistency with a little water or more confectioners' sugar to make a glaze thick enough to stick to the cookies when dipped

Step 15

Dip the tops of the cookies in the glaze and let dry on racks