Prep Dough: Beat together room temperature butter, powdered sugar, and granulated sugar in a mixing bowl until light and fluffy, about 5 minutes.

Mix Ingredients: Add in salt, almond extract, vanilla extract, and cherry extract. Mix until fully incorporated.

Add Cherries and Pecans: Chop and drain the maraschino cherries well. Fold them into the dough along with finely ground pecans.

Incorporate Flour: Gradually add all-purpose flour, about ½ cup at a time, until the dough forms and is no longer sticky.

Fold in Chocolate Chips: Use a wooden spoon to gently fold in the mini chocolate chips.

Chill Dough: Cover the dough and refrigerate for 30 to 60 minutes.

Shape Cookies: Scoop out 1.5 tablespoon portions of dough, roll them into balls, and place them on parchment-lined baking sheets.

Bake: Bake in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly golden.

Finish with Sugar: Once baked, gently roll the warm cookies in powdered sugar, allow them to cool, and roll them again.