Begin by beating 1 cup of softened unsalted butter in a large mixing bowl until it’s creamy and smooth.

Gradually add in ¾ cup of granulated sugar, 1 teaspoon of pure vanilla extract, ½ teaspoon of almond extract, and 2 tablespoons of maraschino cherry juice. Mix until well combined.

Slowly add in 2 cups of all-purpose flour, mixing on low speed until a soft dough begins to form.

Gently fold in ½ cup of chopped maraschino cherries using a spatula.

Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 4 hours.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop out tablespoon-sized portions of the chilled dough and roll them into balls. Place them on the lined baking sheets.

Bake the cookies for 8-9 minutes, or until the edges are lightly browned.