Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat.

Thaw cherries in a strainer so that excess liquid drains off of the cherries. Then, use paper towels to gently press cherries and soak up any excess juice.

Use an electric mixer to beat butter and sugar until lightened and fluffy, about 4 minutes. Then, mix in vanilla extract. Next, beat in eggs, one at a time, scraping down sides as needed.

In a medium sized bowl, whisk together flour, cornstarch, baking powder and salt. Gradually beat flour mixture into butter mixture until well combined.

Fold in cherries.

Scoop dough into balls about 1.5 tablespoons in size and place on prepared baking sheet, 2-3 inches apart. Bake for 11-13 minutes, or until cookies are a light golden color and appear to be set.

Let cool completely before dipping.

Set out parchment or wax paper on a working surface.

Stir together chocolate chips and vegetable oil in a microwave safe bowl. Heat in microwave on 50% power, in 30 second increments, stirring after each increment, until chocolate is completely melted and smooth.

Dip 1/3 to 1/2 of each cookie into chocolate. Gently shake of excess chocolate, then set on prepared surface to dry. Alternatively, you can drizzle chocolate over the tops of the cookies. Let sit until chocolate is firm, about 1 hour.