Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
In a large bowl, with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until blended.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and cardamom. Then add the dry ingredients to the butter and sugar mixture. Beat on low until combined.
Stir in the oats, cherries and almonds. The dough might be too thick for an electric mixer at this point. If that’s the case, stir in these last additions by hand with a wooden spoon.
Scoop the dough into 1.5-tablespoon balls (about the size of a small ping-pong ball), and place 2 inches apart on the prepared baking sheets. Place twelve cookie dough balls on each baking sheet.
Bake for 10 minutes, or until the cookies are set and slightly flattened out. Put the cookies on a cooling rack to finish cooling completely.