In a bowl, pour boiling water over dried cherries or raisins to cover. Set aside.
In a medium saucepan, combine the 1 cup water, the 1/2 cup butter, the granulated sugar, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes.
Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drain the cherries or raisins and stir into the batter.
Drop batter by tablespoons (1 inch apart) onto greased baking sheets. Bake in a 375 degree F oven for 30 minutes. Cool popovers on wire rack.
Combine the half-and-half or light cream, melted butter or margarine, and vanilla. Stir in enough powdered sugar to make a glaze of drizzling consistency. Drizzle over popovers. Makes 24 popovers.