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Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.
Remove stems from maraschino cherries (if needed) and chop into pieces. Set aside.
In a large bowl, mix softened butter and sugar together.
Add the cherry juice, almond extract, vanilla extract, and chopped cherries. Mix until just combined.
Add flour and salt. Mix again until combined completely.
Scoop cherry cookie dough into dough balls and place 2 inches apart on the prepared baking sheet.
Bake cookies for 14-16 minutes or until the edges are slightly brown.
Let cool completely. Preferably on a wire cooling rack.
In a small bowl, mix the powered sugar and cherry juice together until smooth.
Once the cookies are cooled, place them on a sheet of parchment paper.
Use a spoon to drizzle the glaze over each cookie. If you would like to cover the entire top of each cookie, please double the glaze recipe.
Allow the glaze to set.