In a stand mixer, combine room temperature unsalted butter, powdered sugar, maraschino cherry juice, almond extract, and salt. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.

With the mixer set to low speed, gradually add all-purpose flour to your creamed mixture. Mix just until a crumbly texture forms, about 1–2 minutes.

Using a rubber spatula, gently fold in the chopped maraschino cherries until evenly distributed.

Transfer the dough onto parchment paper and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour.

While the dough chills, preheat your oven to 350°F (177°C) and line baking sheets with silicone mats or parchment paper.

Once chilled, slice the dough into ⅓-inch rounds and arrange on prepared baking sheets. Bake for 11–13 minutes until edges are set and lightly golden.

Allow cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack.