Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold butter pieces and mix until it resembles coarse crumbs.
Fold in the chopped maraschino cherries and white chocolate.
Stir in the almond extract and optional red food coloring for a festive touch.
Scoop tablespoon-sized portions of dough, roll into balls, and place them on a lined baking sheet.
Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
In a microwave-safe bowl, combine the 8 ounces of white chocolate or candy disks with shortening. Heat and stir until melted.
Once cookies are cool, dip each cookie in the melted chocolate or drizzle it over the top. Let set on parchment-lined tray.
