In a large bowl, beat the butter and powdered sugar together.

Add in the cherry juice and almond extract and mix. Add in the flour slowly and mix.

Using a spatula, fold in the cherries.

Use a cookie scoop to make even sized cookies and roll them into a ball and coat them in sugar before placing them on a cookie tray.

Once all the cookies are rolled, place them in the refrigerator to chill the dough for 20-30 minutes before baking.

Preheat the oven to 350 degrees. Bake the cookies for 10 minutes.

As soon as the cookies come out of the oven, place them on a cooling rack and press a kiss into the center of each cookie, kind of wiggle it to melt it slightly to get the kiss to stick in the middle.

If doing the optional chocolate drizzle, melt the chocolate chips in a microwave safe bowl until fully melted and place in a small piping bag and drizzle chocolate over the tops of the cookies.