1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Drain maraschino cherries in a strainer for 5 minutes. Spread on triple-layer paper towels, press another layer on top, and let sit 10 minutes. Pat cherries until paper towel shows no pink moisture. Chop into quarters and pat one more time. Set aside.

3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

4. In a large mixing bowl with electric mixer on medium speed, cream softened butter, granulated sugar, and brown sugar for 3-4 minutes until light, fluffy, and pale. Scrape bowl halfway through.

5. Add eggs one at a time, beating well after each. Add vanilla extract and almond extract (if using), mixing until smooth and glossy.

6. Reduce speed to low and gradually add flour mixture, mixing just until no dry streaks remain. Do not overmix.

7. Using a rubber spatula or wooden spoon, fold in chocolate chips and prepared cherry pieces by hand until evenly distributed.

8. Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart. For bakery-style appearance, press 2-3 extra chocolate chips and a cherry piece onto top of each dough ball.

9. Bake for 11-13 minutes, rotating pans halfway through (switch top to bottom, front to back). Cookies are done when edges are lightly golden but centers still look slightly soft and underdone.

10. Let cookies cool on baking sheet for 5 minutes to set, then transfer to wire cooling rack using a thin spatula.

11. Cool completely before storing. Optional: drizzle with melted white chocolate or dust with powdered sugar for extra elegance.