In a stand mixer, cream the softened butter on medium speed for about 1 minute until light and fluffy. Gradually add granulated sugar, vanilla extract, almond extract, and maraschino cherry juice, mixing until fully incorporated and smooth.

Slowly add all-purpose flour to the creamed mixture while mixing on low speed. Continue mixing just until a soft dough forms and no dry flour remains. Gently fold in chopped maraschino cherries using a spatula.

Turn the dough out onto a clean surface and shape it into a disc about 1 inch thick. Wrap tightly in plastic wrap, then refrigerate for at least 4 hours.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Using a small cookie scoop, portion out the dough into balls, about 2 teaspoons each, and place them spaced out on the prepared baking sheets.

Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are lightly browned.