In a large bowl, combine the flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
Shape into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.