Preheat oven to 375 F.

Spread nuts out onto a baking sheet lined with parchment and roast for about 5 minutes, shaking the pan occasionally to make sure they brown evenly.

Spray an 8” X 8” pan with cooking spray and line it with parchment paper. Spray the paper. Spray a rubber spatula and a second piece of parchment.

Combine the water, granulated sugar and honey together in a medium saucepot and heat over medium high heat, stirring until dissolved and mixture comes to a boil. Brush down any sugar crystals with a wet pastry brush, if necessary.

Insert candy thermometer into pot and gently boil, undisturbed, until temperature reaches 280 F. or the “soft crack stage”, about 5-7 minutes.

While sugar syrup is boiling, beat the egg whites in a stand mixture with whip attachment to stiff peaks.

Very slowly pour the hot sugar syrup over the egg whites in a stream, while mixer is running on medium high speed. Add vanilla and matcha powder and continue to beat for 7 minutes until thickened and cooled.

While nougat is mixing, briefly pulse pistachios in a small food processor until chopped or chop by hand.

Reduce speed on mixer to lowest speed and quickly mix in nuts and cherries.

Use the greased spatula to release nougat clinging to the whip attachment and then quickly spread the nougat into the prepared pan. Use the greased piece of parchment to press and smooth the nougat.

Allow nougat to set at room temperature at least 8 hours or overnight, covered, before removing from pan.

Slice or cut into squares to serve. Nougat pieces store best in individual paper cups or separated from each other with parchment. Store dry and covered for up to 2 weeks.