Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together butter, powdered sugar, and granulated sugar for about 5 minutes until light and fluffy.

Blend in salt, almond extract, vanilla extract, and cherry extract. Mix well.

Drain and chop maraschino cherries, then fold into the dough with a spatula.

Add finely ground pecans to the dough and mix evenly.

Gradually incorporate all-purpose flour, adding it ½ cup at a time until the dough is smooth.

Gently fold in mini chocolate chips until just combined.

Cover the dough with plastic wrap and refrigerate for 30-60 minutes.

Scoop tablespoon-sized portions onto lined baking sheets, spaced 2 inches apart, and bake for 15-17 minutes until lightly golden.

Let cookies cool briefly on the baking sheet, then roll in powdered sugar before cooling completely.