Start by gathering all your ingredients and preheating your oven to 350°F (175°C).
In a mixing bowl, whisk together the all-purpose flour and granulated sugar.
Use a stand mixer or hand mixer to beat the cold butter pieces until creamy and smooth, about 2-3 minutes.
Gradually add the flour mixture to the creamed butter and mix until just combined.
Stir in the finely chopped maraschino cherries, chopped white chocolate, almond extract, and red food coloring (if using).
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets.
Bake the cookies for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool for about 5 minutes before transferring them to a cooling rack. Melt the remaining white chocolate and shortening together, then drizzle over the cooled cookies.
