In a mixing bowl, beat together unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.

Add maraschino cherry juice and almond extract, mixing on low speed until smooth, about 1 minute.

In a separate bowl, whisk together all-purpose flour and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.

Gently fold in chopped maraschino cherries until evenly distributed throughout the dough.

Scoop tablespoon-sized balls of dough and roll in granulated sugar before placing on a baking sheet lined with parchment paper. Chill for at least 20 minutes.

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

Immediately press a Hershey’s Kiss into the center of each warm 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.