Cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.

Beat in the almond extract.

Gradually add the flour, mixing until just combined. Do not overmix.

Stir in the finely chopped maraschino cherries.

Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

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

Roll the chilled dough into 1-inch balls. Place onto prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until edges are lightly golden.

While still warm, roll cookies in powdered sugar. For extra flavor, brush with reserved cherry juice before rolling in powdered sugar. Let cool completely on a wire rack before serving.