*How many cookies this makes depends on the size of cookie dough balls you make. I made 32.

In a large mixing bowl, whip up the butter. Add the powdered sugar and salt; beat. Add the cherry liquid and almond extract. Beat again. Start adding the flour, mixing with a spoon. Add a little at a time, as much of the two cups as you can. This makes a sturdy dough. Add chopped maraschino cherries. Shape dough into little balls, about 1-inch. Roll in granulated sugar.

Place cookie balls on a lightly greased cookie sheet. Flatten the balls with the bottom of a glass. Bake at 325-degrees for 15-20 minutes or until the bottoms of the cookies are a light golden brown. (Be careful and check after 15 minutes!)

As soon as you take the pan out of the oven, press a chocolate kiss in the middle of each one. Transfer to a wire rack to cool.