Prepare Dough:

• In a mixing bowl, beat butter on high speed until creamy (about 1 min).

• Add sugar, vanilla extract, and almond extract. Beat on medium speed until combined.

• Slowly drizzle in cherry juice while mixing on high speed for 1 min.

• Reduce to low speed and gradually mix in flour until a soft dough forms.

• Add chopped cherries and mix until evenly incorporated.

Chill Dough:

• Press dough together, wrap tightly in plastic wrap, and refrigerate at least 4 hours (or up to 3 days).

Bake:

• Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

• Roll chilled dough into 1-tablespoon-sized balls and place on prepared baking sheets.

• Bake for 11-12 minutes, until edges are lightly golden.

Add Hershey’s Kiss:

• Cool cookies on the baking sheet for 5 minutes, then press a Hershey’s Kiss into each.

• Immediately place cookies in the fridge or freezer for 15 minutes to prevent melting.

Drizzle with Chocolate (Optional):

• Melt chocolate in the microwave in 20-second intervals, stirring in between.

• Drizzle melted chocolate over cookies using a spoon or piping bottle.