In a large bowl, using an electric hand mixer, combine the butter and powdered sugar until light and fluffy.
Add the cherry juice and extract of choice and continue mixing until smooth.
Add 2 cups of flour and salt and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons of flour at a time until the dough resembles a playdough consistency and can be handled without sticking to hands (you may not need the full amount).
Carefully stir in the chopped maraschino cherries, just until combined.
Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
Place them evenly apart on a parchment paper lined baking sheet. Chill the dough balls for at least 20 minutes before baking.
While the dough is chilling, preheat the oven to 350F degrees
Bake cookies in the preheated oven for about 10 minutes or until baked through. (See my notes below)
Remove from the oven and place a Hershey Kiss in the center of each cookie while they are still warm.
Allow to cool before serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This was calculated at 12 servings - 2 cookies per serving.
NOTE: As with all baked goods, oven times can vary depending on the type of oven used (convection, gas or electric), what rack it was baked on and how close it is to any heating elements and how your particular oven heats up (with hot spots, etc.) so please go by your own knowledge of your oven to know when to check the cookies and determine when they are done. Bake times are only estimates.