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1
Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together).
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2
Set aside.
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3
Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes.
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4
Add the eggs, baking powder and salt and beat for another minute.
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5
Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth.
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6
Cover and place in the fridge to chill, about 1 hour.
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7
Divide dough the in half and flatten each into squares.
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8
Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour.
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9
Roll out into a 1/8-inch-thick square.
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10
Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough.
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11
Pat into an even layer.
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12
Tightly roll into one large log (using the parchment to help you).
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13
Trim the ends and then roll the exterior in a mixture of sprinkles to coat.
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14
Repeat with the remaining dough, filling and sprinkles.
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15
Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
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16
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
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17
Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels.
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18
Arrange about 1 inch apart on the prepared baking sheets.
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19
Bake until slightly golden, 8 to 10 minutes.
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20
Let the cookies cool on a wire rack.
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21
Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
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22
Enjoy!
