In a large mixing bowl, thoroughly combine chopped maraschino cherries, cherry juice, softened butter, almond extract, vanilla extract, and salt until cohesive.

Gradually add powdered sugar to the cherry mixture, stirring until a thick dough forms.

Cover the bowl with plastic wrap and refrigerate the mixture for 20-30 minutes.

Once chilled, portion out the dough into 1-inch balls and roll them into smooth spheres.

Freeze the formed truffles for about 15-20 minutes to firm them up.

In a microwave-safe bowl, combine semisweet chocolate chips and peanut butter, microwaving until smooth and fully melted.

Fold in the chopped salted peanuts into the chocolate-peanut butter mixture.

Dip each chilled truffle into the chocolate mixture and return them to a parchment-lined baking sheet.

Chill the coated truffles in the refrigerator for an additional 15 minutes to set the chocolate.

If desired, melt white chocolate for drizzling on top of the truffles before serving.