Start by draining the maraschino cherries and finely chopping them. Make sure to reserve 2 tablespoons of the cherry liquid for later use.
In a large mixing bowl, beat together the cold butter and sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
Mix in the almond extract, ensuring it’s well combined with the butter and sugar mixture.
Gradually add in the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the finely chopped cherries and the finely chopped white chocolate using a spatula.
If you’re adding the red food coloring, now is the time! Add two drops and mix until you achieve your desired color.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or grease them lightly.
Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space in between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
While the cookies are baking, melt the remaining white chocolate and shortening together using a double boiler or microwave.
Once the cookies are out of the oven and have cooled slightly, drizzle the melted white chocolate over the top and sprinkle with nonpareils or edible glitter.
