This is definitely a possibility Tim! An easy way to test out the theory is to make the dough from your tried and true recipe and then add the cherries to that (although in this case you'd want to probably only add half as the size of the recipes vary). See how the new version comes out, and if it's still soft then you know it's the cherries. If that's the case then you could try roasting them on a sheet pan at low heat before adding them to the dough. Hope you find something that works for you!

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