Using a pasta maker, roll out the dough to about 1/8 inch thick. These need to be thin for the best taste, but no too thin. On my machine it is a setting of 4. Using a 3 inch cookie cutter, cut our circles of the rolled out dough. Flour these and set aside.**
Place one circle of dough on a clean flat floured surface. Add 2-3 cherries with the thickened liquid. Moisten the edge and fold over the dough round to form a half moon.
Seal the half moon. I use a fork and press the tines into the dough to seal these. However, if you can master the rope like edging you are better than I, go for it!
Place the filled vareniki on a parchment covered cookie sheet.
In a large pot fill about half way with water and add salt. Bring this to a boil.
Add the filled vareniki about 8 or so at a time depending on the size of your pot. Bring to a simmer or low boil and leave them for a good 4-6 minutes. The dumplings should rise to the surface, but make sure to give them enough time so the dough cooks well.
Remove the cooked vareniki using a slotted spoon or a spider strainer and let them drain.
Place 2-4 vareniki on a plate, Add a dollop of sour cream and sprinkle with caramelized onions.