Sift together first 4 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the dried cherries and white baking chips, blending well.
Using a standard ice cream scoop (2 oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet.
For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.