Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and baking powder; set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg, vanilla extract, almond extract, and maraschino cherry juice until well combined.

Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.

Gently fold in the chopped maraschino cherries.

Roll dough into 1-inch balls and optionally roll in extra sugar for a slight crunch.

Place the cookie dough balls onto prepared baking sheets about 2 inches apart.

Bake for 8-10 minutes or until the edges are lightly golden.

Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.