Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease two baking sheets. In a large bowl, beat together the butter, caster sugar, light muscovado sugar and vanilla extract until well combined, using an electric whisk. Gradually beat in the egg until the mixture is light and fluffy.

With a metal spoon, lightly fold in the flour, orange rind, chocolate and glace cherries. Place tablespoonfuls of the mixture on to the baking sheets, spaced well apart and bake for 10 to 12 minutes. The biscuits should be soft under a crisp crust.

Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack. Dust with icing sugar just before serving.