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Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice.
Line a cookie sheet with a silicone baking mat or parchment paper.
In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until fluffy and pale in color.
Add in the eggs, vanilla extract, and almond extract, beat for 30 seconds.
Add in the pink gel food coloring until you reach your desired color and mix.
Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
Add in the finely chopped cherries and 1 cup of chocolate chips. The batter will be thick.
Use a #40 cookie scoop to form 2 Tbsp sized cookie dough balls. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls.
Place the cookies on the baking sheet and freeze for 30 minutes.
Preheat the oven to 350ºF. After freezing, place about 6-8 cookies on a lined baking sheet and bake for 10-13 minutes.
Once the cookies come out of the oven, add extra chocolate chips to any spots that look sparse.