Instructions
1. Prep: Preheat oven to 325°F (160°C). Line baking sheets with parchment paper. Drain cherries well, chop finely, and pat very dry with paper towels (to prevent bleeding).
2. Make Dough: In a large bowl, beat softened butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts. Gradually add flour and salt, mixing until just combined.
3. Add Cherries: Stir in the chopped cherries and 2 tbsp cherry juice. If dough seems dry, add another tbsp of juice until it comes together. Dough will be soft but not sticky.
4. Shape: Roll dough into 1-inch balls and place on prepared sheets. Gently flatten slightly with the bottom of a glass (tip: dip glass in flour to prevent sticking).
5. Bake: Bake for 12–15 minutes, until cookies are set and bottoms are just barely golden. Do not overbake! Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Glaze: Whisk together powdered sugar, cherry juice, and extract until smooth. Drizzle over cooled cookies. Top with sprinkles or cherry bits if desired. Let glaze set before serving or storing.
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