Prepare the dough: Ensure you have enough room in your freezer or refrigerator to chill the cookies later.

In a mixing bowl, use a handheld or stand mixer to beat the softened butter on high speed until creamy, about 1 minute.

Decrease the mixer speed to medium; add granulated sugar, vanilla extract, almond extract, and cherry juice, scraping down the sides as needed.

With the mixer on high speed, slowly drizzle in the maraschino cherry juice and beat until combined.

Turn off the mixer and pour in 2 cups of all-purpose flour. Turn to low and mix until a very soft dough forms.

While mixing on low speed, add chopped maraschino cherries and mix until evenly distributed.

Press the dough down to compact it, cover tightly with plastic wrap, and chill in the refrigerator for at least 4 hours or up to 3 days.

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

Take the chilled dough and shape it into balls, using about 1 tablespoon of dough for each ball.

Place the cookie balls onto prepared baking sheets, leaving space in between. Bake for 11-12 minutes or until lightly browned at the edges.

Once baked, let the cookies cool for about 5 minutes and then press a Hershey's Kiss into the center of each cookie.

Quickly place the baking sheets in the freezer or refrigerator to set the chocolate, about 15 minutes.

Melt semi-sweet chocolate in a double boiler or microwave in 20-second increments. Use a plastic condiment bottle or a fork to drizzle melted chocolate over the cookies.