In a large mixing bowl, use an electric mixer to cream butter until light and fluffy, about 2-3 minutes. Gradually add sugar, vanilla, almond extract, and cherry juice until well combined.

Slowly add flour to the mixture, mixing on low speed until a soft dough forms.

Gently fold in chopped maraschino cherries, ensuring they are evenly distributed.

Shape the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 4 hours.

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

Shape the chilled dough into 1-inch balls and place them on baking sheets, leaving space between each cookie.

Bake cookies for 8-9 minutes, until edges are lightly golden. They should remain soft in the center.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.