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Pre-heat your oven to 180C / 350F / Gas 4.
First grease and line your baking tin with baking paper.
In a large bowl add your flour and cubed fridge temperature butter, rub the butter into the flour with your finger tips until it resembles breadcrumbs.
Next stir in your sugar.
Tip half the mix into your greased and lined tin and using a metal spoon press down and smooth.
Open your mincemeat and using a teaspoon dot all over the base to form a layer (do not drag the mincemeat over the base else it will lift the shortbread).
Distribute your chopped cherries over the mincemeat.
Finally tip the remaining half of your mix over the cherries and cover the filling. You do not need to press it down.
Bake for approximately 35-40 minutes until golden brown.
Leave to cool in the tin overnight if possible before slicing. This will help it firm up and makes it much easier to slice.