1-First, beat the unsalted butter on high speed for 1 minute until it’s creamy.

2-Then, add the granulated sugar, pure vanilla extract, and almond extract, mixing on medium speed while scraping the bowl as needed to ensure even blending.

3-Next, slowly drizzle in the maraschino cherry juice while beating on high for 1 minute to incorporate that fruity twist.

4-Add the all-purpose flour on low speed until a soft dough forms, then mix in the chopped maraschino cherries briefly on low.

5-Press the dough into a compact shape, cover it tightly with plastic wrap, and chill for at least 4 hours to make it easier to handle.

6-Once chilled, preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats for even baking.

7-Shape the dough into 1-tablespoon balls, smoothing each one as you go; if it gets too soft, pop it back in the fridge.

8-Bake for 11 to 12 minutes until the edges are lightly browned, keeping an eye on them to avoid overbaking for that perfect soft texture.

9-Finally, cool the cookies on the baking sheets for 5 minutes, then move them to a wire rack and let them sit for at least 30 minutes before adding an optional drizzle of melted white chocolate.