Using a stand or handheld mixer, beat the butter on high speed until creamy. 

Slow the mixer down to medium and add in sugar and vanilla and almond extracts. Scrape the bowl down as needed.

Turn the mixer to high and add in the maraschino cherry juice. Beat for one minute.

Slow the mixer down to slow speed and slowly add the flour, scraping down the bowl when necessary. Mix for about one minute until it is fully incorporated. 

While the mixer is on slow speed, add in the chopped cherries and continue mixing until they are dispersed throughout the dough. 

Tightly wrap the dough with foil or plastic wrap and chill in the refrigerator for a minimum of 4 hours and maximum of 3 days (I like to leave it in there overnight). The dough will be very difficult to work with and will spread all over the cookie sheet if it's not chilled well enough. 

When you're ready to bake the cookies, preheat the oven to 350 F degrees.

Line two cookie sheets with parchment paper. 

Using a melon baller, shape the cookie dough into balls. If the dough starts to soften, put it back in the refrigerator to firm up again. 

Bake for 10-13 minutes until the bottoms and edges are golden brown in color. I baked mine for 10 minutes but the time will just depend on where you are and the oven you're using. 

Transfer the cookies to a cooling rack and let the cookies cool for 5 minutes before placing a Hershey kiss on top of the cookie. Don't put them on as soon as they come out of the oven or the Kiss will melt! 

Store the cookies covered at room temperature for 3 days or in the fridge for 6.