Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.

Mix in the salt, cherry juice, almond extract and red food coloring (if using).

Gradually add the flour to the wet mixture, starting with 2 cups and adding more flour if needed until a soft dough forms. The dough should be soft but not sticky.

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

Scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each dough ball in the granulated sugar to coat.

Place the cookie dough balls onto the prepared baking sheet, space them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Immediately upon removing the cookies from the oven, gently press a kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!