In a stand mixer, combine room temperature unsalted butter, powdered sugar, maraschino cherry juice, almond extract, and salt. Beat on medium speed until creamy and smooth, about 2 to 3 minutes.

Gradually add in the all-purpose flour while mixing on low speed until the dough forms a crumbly texture, about 1 to 2 minutes.

Gently fold in the chopped maraschino cherries using a rubber spatula until evenly distributed.

Transfer the dough onto a piece of parchment paper, shape it into a log (2 inches in diameter), wrap tightly, and refrigerate for at least 1 hour.

Preheat your oven to 350℉ (177℃) and line baking sheets with silicone mats or parchment paper.

Remove the chilled dough, slice into ⅓-inch thick rounds, and bake for 11 to 13 minutes until edges are set and barely golden.