1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon almond extract
2 cups flour
1/2 cup chopped maraschino cherries, well drained and patted dry
10 milk chocolate cordial cherries, roughly chopped
Preheat oven to 350 degrees and line baking sheets with a Silpat or parchment paper.
In a medium bowl, mix with an electric mixer on medium-high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Add the cherries and chopped cordial cherries and carefully stir to incorporate into cookie dough.
Make dough into one inch balls and place two inches apart on your baking sheet. Bake for 10 to 12 minutes, or until the bottoms are light golden brown. Transfer cookies to a wire rack and let cool.