Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.

In a large bowl with a mixer, beat butter until smooth and creamy. Beat in almond extract and powdered sugar. Turn the mixer to stir or low and slowly add flour mixing in until incorporated. Mix in maraschino

Cherry juice and maraschino cherries. Stir in chocolate chips.

Roll into 1-inch balls and place on parchment paper. Spray the bottom of a glass with nonstick cooking spray and flatten the balls. You will need to spray the glass several times.

Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cookie cooling racks.