In a large mixing bowl, cream the softened unsalted butter until smooth and fluffy, about 2-3 minutes with an electric mixer. Gradually add in the granulated sugar, pure vanilla extract, almond extract, and maraschino cherry juice. Mix well until creamy.

Gently fold in the all-purpose flour using a spatula until the dough starts to come together. Then, add the chopped maraschino cherries and mix until you form a soft dough.

Shape the dough into a disc about one inch thick, wrap in plastic wrap, and refrigerate for at least 4 hours.

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

Scoop about 2 teaspoons of dough and roll into balls, then place on the baking sheets spaced 2 inches apart.

Bake for 8-9 minutes or until the edges are lightly browned, while the centers remain soft.

Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.