Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Drain and chop the maraschino cherries into quarter-inch pieces. Pulse the pecans in a food processor until finely ground.

In a large mixing bowl, cream together room-temperature butter, powdered sugar, and granulated sugar until pale and fluffy, about 3 minutes.

Add almond extract, vanilla extract, cherry extract, and salt. Mix for about 30 seconds to blend.

Gradually add the all-purpose flour and ground pecans, mixing until just combined, about 1-2 minutes.

Fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed.

Roll the dough into 1-inch balls, placing one chopped cherry in the center of each ball.

Arrange the cookie balls on the prepared baking sheets, baking for 12-15 minutes until edges are lightly golden.

Cool on baking sheet for 5 minutes, then roll in powdered sugar to coat, and again once cookies cool completely.