In a large mixing bowl, combine the softened unsalted butter and granulated sugar using an electric mixer on medium speed until creamy and light in color, about 2-3 minutes.

Next, beat in the egg and almond extract until fully incorporated.

Gradually stir in the all-purpose flour, baking powder, and salt until just combined, ensuring a smooth dough.

Gently fold in the chopped maraschino cherries into the cookie dough using a spatula, making sure the cherries are evenly distributed throughout.

At this point, preheat your oven to 350°F (175°C) while you scoop the dough.

Using a cookie scoop or a spoon, drop rounded tablespoons of the dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.

Once ready, remove from the oven and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely, which should take about 15 minutes.

Prepare your topping by mixing a small amount of powdered sugar with a few drops of water to create a drizzle or dust the cookies for a sweet finish.

Once cooled and dusted, the Sweet Maraschino Cherry Cookies are ready to serve!