Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.

Beat in the almond extract and salt.

Gradually add the flour, mixing until just combined. Do not overmix.

Gently fold in the chopped maraschino cherries.

Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

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

Roll the chilled dough into 1-inch balls. Place onto prepared baking sheets, leaving some space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden. While still warm, roll in powdered sugar. For extra sweetness, brush with reserved cherry juice before rolling in powdered sugar.

Let cool completely on a wire rack before serving.