Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.
Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough.
Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.
With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies. Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container.