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

Prep Cherries:
Drain maraschino cherries and pat dry with paper towels.
Finely chop and toss with 2 tablespoons of flour. Set aside.

Mix Dry Ingredients:
In a separate bowl, whisk together the remaining 2 cups flour and salt.

Cream Butter & Sugar:
In a large bowl, beat butter and powdered sugar on medium speed until light and fluffy (1–2 minutes).
Add cherry juice, almond extract, and vanilla extract. Beat to combine.

Combine Dry & Wet:
Slowly add the flour mixture and mix on low until fully incorporated. Dough will be stiff.
Add food coloring (if using) and mix until the dough turns light pink.

Add Cherries:
Stir in chopped cherries using a rubber spatula until evenly distributed.

Form Cookies:
Scoop 1 tablespoon of dough and roll into a ball.
Roll each ball in granulated sugar and place on prepared baking sheets, spaced 1½–2 inches apart.

Bake:
Bake for 10–12 minutes, until edges are just lightly golden.

Add Hershey’s Kisses:
Immediately press a Hershey’s Kiss into the center of each warm cookie. Do not press too deep.

Cool:
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.