Preheat the oven to 350 degrees Fahrenheit.

Cream the butter and sugar together until smooth.

Add the flour and beat just until combined.

Dust your work surface and a rolling pin lightly with flour.

Roll the dough out to about ¼ inch thickness.

Cut the dough using 2 ½ inch heart-shaped cookie cutters, re-rolling the dough as needed to make 36 cookies.

Place the hearts on parchment paper-lined baking sheets about one inch apart.

Chill the trays of cookies for 10-20 minutes.

Bake the cookies for 10-12 minutes just until the edges begin to turn light brown.

Remove the cookies from the oven, and if air bubbles have formed on top, press down on the cookies using a flat spatula to remove the air bubbles.

Let the cookies cool completely on the cookie sheet.

Flip half of the cookies over.

Spread a heaping teaspoon (1 ⅓ teaspoon) of raspberry preserves over top of those cookies.

Top with another heart-shaped cookie forming a total of 18 sandwich cookies.

Sift the confectioners’ powdered sugar into a bowl.

If needed, add more milk, a drop at a time, until you get a thick glaze that spreads slightly. Don’t make it too thin so that it becomes runny.

Pipe the glaze into a heart shape on top of each cookie. Alternatively, you can spread the glaze over top.

Add one small piece of candied cherry in the middle of each cookie.