Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
In a small mixing bowl, whisk together the flour and baking soda.
Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and powdered sugar for about one and a half to two minutes.
Add the maraschino cherry juice, cherry extract, and almond extract. Continue beating for another minute.
Next, add the red food color gel and continue mixing for another thirty seconds.
Lower the mixer speed to medium and add in the flour mixture. Mix until just combined.
Gently fold in the chopped cherries.
Take the pink sanding sugar and place it in a small mixing bowl.
Using a one tablespoon cookie scoop, scoop out the dough and roll it into a ball.
Roll the dough ball in the sanding sugar, gently shaking off any excess.
Place the coated cookie dough balls on the lined baking sheet, spacing them about two inches apart.
Bake the cookies for eight to ten minutes, keeping a close watch so the edges don’t brown.
Once you remove the cookies from the oven, immediately press an unwrapped chocolate kiss gently into the center of each cookie.
Allow the cookies to rest on the baking sheet for two to three minutes before transferring them to a cooling rack to cool completely.
