In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter until light and fluffy.
Add the sugar, egg yolks, lemon juice, both zests, and vanilla. Cream this mixture together until it is smooth.
In a separate bowl, sift the flour twice.
Add the flour to the creamed mixture and mix just until combined.
Cover the dough and allow to rest in the refrigerator for at least one hour.
Preheat the oven to 300 F. Using a cookie scoop or tablespoon, roll the dough into small balls and set them on a baking sheet lined with parchment paper.
Take the candied cherries and gently press them into the cookie balls.
Bake for 25-30 minutes, removing them from the oven before they start turning brown.
Allow them to cool slightly before serving.