In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
In a slightly larger bowl, blend together the softened butter and cream cheese with a manual or electric eggbeater until creamy. Slowly mix in the flour mixture until the whole of it is added and combined well into a dough.
Divide dough exactly in half and wrap each half in plastic before placing it in the refrigerator for 2 to 6 hours.
When you are ready to make the filling, begin by combining the cherries and sugar in a medium saucepan over medium heat. Bring the juicy mixture to a light boil and cook until the sugar is completely dissolved, stirring constantly. Add the dissolved cornstarch and stir it in well, keeping the heat on until the mixture begins to thicken. Turn off the heat and allow the mixture to cool.
Beat goat cheese until it is a smoother consistency, you can add a little cream cheese to it or perhaps some sour cream to make it thinner if necessary.
Butter and flour two cookie sheets and set aside.
Take one half of the dough out of the refrigerator and roll it into a 10-inch circle with a rolling pin and some dusting flour.
Cut the dough into four 5-inch squares and spoon 1 tablespoon of the cherries and 1 teaspoon of the goat cheese onto the middle of each square. Fold the dough over the filling to create each turnover, sealing the edges with a fork. Transfer the turnovers to a floured cookie sheet and place in preheated oven.
Bake for about 15 to 20 minutes, or until the edges begin to brown. Repeat the turnover-making process with the remaining half of the dough while the first batch is baking.
Once the turnovers have all come out of the oven, you can sprinkle them with coarse sugar or powdered sugar, if you like.