Drain and dry the maraschino cherries thoroughly with paper towels. Chop them into quarters and pat dry again to remove excess moisture. This prevents soggy dough.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

Beat in the egg, extra egg yolk, vanilla extract, and almond extract. Mix until well combined. The batter should smell aromatic.

In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to keep the cookies tender.

Gently fold in the chopped maraschino cherries and semi-sweet chocolate chips. Optionally, add a drop of pink gel food coloring for a fun tint.

Cover the dough and refrigerate for at least 30 minutes to firm up and prevent spreading.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.