2) Add the pistachios and cherries, press into the dough and then re-shape into a log. Slice into 0.5cm thick rounds and transfer the slices to a lightly greased baking sheet.
3) Bake in centre of the oven for 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
4) While the biscuits are baking, melt the white chocolate chips in a double boiler or a bowl over simmering water.
5) When the biscuits are cool, dip half of each into the melted white chocolate and place on waxed or greaseproof paper to cool.