1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the gluten free flour, cream of tartar, baking soda, and salt.

3. In a large mixing bowl, beat the softened butter with 1 1/4 cups granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

6. If the dough feels sticky, chill it for 20 to 30 minutes.

7. In a small bowl, stir together the cinnamon and 1/4 cup granulated sugar.

8. Scoop the dough into balls, roll each ball in the cinnamon-sugar mixture, and place them on the prepared baking sheets.

9. Gently press chopped red and green candied cherries onto the tops of the dough balls.

10. Bake for 10 to 12 minutes, until the edges are set and the tops are slightly crackled.

11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.