Preheat the Oven:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper.

Mix Wet Ingredients:

1. In a mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for about 1 minute until well combined and fluffy.
2. Add in the egg, vanilla extract, and almond extract. Beat again until smooth.
3. Add a small amount of pink gel food coloring and mix until you achieve the desired pink hue.

Combine Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt. Make sure to measure the flour accurately using a kitchen scale or the spoon and level method.
2. Gradually add the dry ingredients to the wet mixture, folding by hand with a spatula until combined. The dough will be thick.

Add Cherries and Chocolate Chips:

1. Fold in the finely chopped maraschino cherries and semi-sweet chocolate chips by hand until evenly distributed throughout the dough.

Form the Cookies:

1. Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
2. Press additional cherries and chocolate chips into the tops of each dough ball for garnish.

Bake:

1. Bake for 14-16 minutes, keeping an eye on the cookies to ensure they do not overbake or lose their pink color. The edges should be slightly golden, and the centers will be soft.
2. Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.