In a large bowl, use an electric hand mixer to beat the softened butter and powdered sugar until the mixture is light, creamy, and fluffy. This usually takes about 2–3 minutes with medium‑high speed.

Add the maraschino cherry juice and your choice of extract (almond, cherry, or vanilla). Continue mixing on low until the liquid ingredients are evenly blended and the dough begins to smooth.

Add 2 cups of all-purpose flour and the salt. Mix on low speed just until the dry ingredients are mostly absorbed.

Gradually add extra flour a couple of tablespoons at a time while mixing on low. Stop adding when the dough reaches a playdough‑like consistency: it should be soft but not sticky, and firm enough to scoop and shape.

Gently fold in the chopped maraschino cherries with a spatula, mixing just until distributed evenly.

Use a tablespoon-sized cookie scoop to portion the dough. Roll each ball smooth with your hands and coat in granulated sugar.

Place the sugared dough balls on a parchment‑lined baking sheet about 2 inches apart. Chill in the fridge for at least 20 minutes.

Meanwhile, preheat your oven to 350°F (175°C).

Bake the chilled dough balls for about 10 minutes, or until the cookies are set and lightly golden at the edges.

Immediately after removing from the oven, press one Hershey Kiss into the center of each cookie.

Allow cookies to cool completely on the sheet before serving or storing.