Put cheese through a food mill or ricer at least 2 times, set aside
cream butter and sugar until almost white in color, add egg yolks and continue creaming. Add vanilla.
When mixture is thoroughly blended add the cheese and mix well.
Add the whipped cream and blend.
Stir in dried cherries.
Put the cheese mixture in a cheesecloth lined flowerpot or Pascha mold. Put a heavy weight on the tip to help press out excess moisture. Put mold on a wire rack so that the cheese will not sit in the drained liquid. Let drain at least 24 hours. Chill thoroughly.
This freezes beautifully.