Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and pie spice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined and stopping to scrape sides of bowl. Add oats, almonds, and all cherries, beating until combined and stopping to scrape sides of bowl. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams each), and place 2 inches apart on prepared pans.

Bake until edges are golden brown and top is lightly browned, 10 to 15 minutes. Let cool on pans for10 minutes. Remove from pans, and let cool completely on wire racks.

Spoon Cherry Buttercream into a pastry bag fitted with a small French star piping tip (Ateco #863). Pipe buttercream onto flat side of half of cookies. Top with remaining cookies, flat side down. Store in an airtight container for up to 4 days.