Preheat the oven to 180°C/356F.
Sift together the flour, sugar, salt and baking powder.
Working quickly, rub the cold butter into the dry mix until a rough pastry forms.
Shape the pastry into a ball, cover with plastic wrap and leave in the refrigerator for at least an hour.
When ready, divide the pastry into two parts. On a floured surface roll out the first part to about 1/2cm thickness.
Transfer to a lined oven tray and cover the surface with Rigoni di Asiago Cherry Jam and fresh, pitted cherries.
Take the remaining pastry and break into small pieces to cover the surface of the pie.
Bake at 180°C /356F for 30 mins and leave to cool.
Keep in the fridge until ready to serve.