Preheat your oven to 350°F (175°C). Lightly grease a tart pan.

In a mixing bowl, cream together butter and sugar until light and fluffy. Gradually add flour until fully combined. Press the mixture into the tart pan evenly.

Bake the crust for 15-20 minutes or until golden brown. Let it cool.

While cooling, mix cherries with vanilla extract in a bowl and let marinate for 10 minutes.

In another bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar, continuing to whip until stiff peaks are reached.

Spread whipped cream over the cooled shortbread crust, top with marinated cherries, and serve chilled or at room temperature.