In a large mixing bowl, cream together unsalted butter and powdered sugar until soft and fluffy, about 2-3 minutes. Incorporate maraschino cherry juice along with almond extract, stirring until smooth and well-blended.

Gradually add all-purpose flour and salt to the wet mixture, mixing on low speed until just combined, ensuring the dough is slightly sticky.

Gently fold in chopped maraschino cherries using a spatula, ensuring they are evenly distributed throughout the dough.

Form the dough into 1-inch balls. Roll in granulated sugar and place on a parchment-lined baking sheet, leaving space between each cookie. Chill in the refrigerator for at least 20 minutes.

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

While the cookies are still warm, gently press a Hershey’s Kiss into the center of each cookie. Allow to cool before transferring to a wire rack.