• Drain the maraschino cherries, reserve the juice. Mince the cherries then pat them dry with a paper towel.
• In the bowl of your electric stand mixer, beat the melted butter and sugars until creamy.
• Add the egg and almond extract and blend.
• In another bowl, combine the flour, baking soda, and cream of tartar. Then, slowly add the flour mixture to the butter mixture.
• Next, add the minced cherries until just combined.
• Refrigerate the cookie dough for 1 hour.
• After the dough has chilled, heat your oven to 350°F.
• Use a spring release scoop to get a consistent size cookie. My spring release scoop holds 1 tablespoon of dough. Place a silicone baking mat on a sheet pan and place your cookie dough on it. Press the cookie with your palm or the bottom of a glass to about 1/2-inch thick.
• For 1 tablespoon of dough, I baked the cookies for 12 minutes. Watch the cookies carefully, you want to look for the edges get slightly brown and the center of the cookie will turn from shiny to matte and be 'set'. 
• When the cookies are done, remove from the oven and allow them to cool for 2 minutes on the cookie sheet. Then, remove them to a wire rack to cool completely. Cool the cookies completely before frosting.

FROSTING

• Beat the butter and cream cheese until smooth.
• Add 1 cup of the sifted powdered sugar, the cherry juice, and extract and mix until creamy.
• Slowly add the remaining powdered sugar and mix until smooth.
• Frost cookies and serve. Store in an airtight container in the refrigerator.