Preheat oven to 325 degrees. Butter an 9 x 13-inch pan. Line with parchment, letting the edges overhang making a parchment sling. Butter lining and set aside.

Roughly chop the hazelnuts and toast them in the oven for 5 minutes or until fragrant. When cool enough to handle, coarsely chop the nuts.

In a large bowl add flour, baking powder and salt and mix to combine.

In a small saute or sauce pan, over low heat, cook the butter until light brown and gives off a nutty aroma, about 6 minutes. Remove pan from the heat, and let cool.

In a mixer, combine brown sugar, granulated sugar with cooled butter. Mix on low to combine. Add eggs, vanilla, and lemon juice and mix until smooth. Add dry ingredients in 2 batches and mix until just incorporated. Stir in hazelnuts and dried-cherries.

Spread batter evenly into prepared baking dish. Bake for about 35-45 minutes, until a toothpick inserted into the center comes out either clean or with crumbs…not batter. If using parchment paper, gently lift blondies out of baking dish or pan and let cool on a wire rack. When cool, cut into squares (these are much easier to cut when they are cooled but they are also pretty tasty when they're warm... you choose!).