Cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar in a mixing bowl using a hand mixer on medium speed for 2-3 minutes until light and fluffy.

Add 1 tablespoon of maraschino cherry juice and 1/4 teaspoon of almond extract, mixing until smooth.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture, mixing on low speed until just incorporated.

Fold in 1 cup of chopped maraschino cherries, ensuring they are evenly distributed in the dough.

Using a cookie scoop, portion the dough into 1-2 inch balls, rolling each ball in granulated sugar, then place them on a parchment-lined baking sheet.

Chill dough balls in the refrigerator for at least 20 minutes.

Preheat oven to 350°F (175°C). Bake the chilled cookie balls for about 10 minutes, or until edges are lightly golden.

Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.