In a large mixing bowl, beat together butter, powdered sugar, and granulated sugar on medium speed for about 5 minutes until light and fluffy.

Add salt, almond extract, vanilla extract, and cherry extract to the mixture and mix on low speed until well combined.

Finely chop maraschino cherries and gently fold them into the dough using a spatula.

In a separate bowl, combine ground pecans with all-purpose flour, then add this mixture to the dough gradually.

Fold in mini chocolate chips if using, ensuring they're evenly distributed without overmixing.

Cover the dough with plastic wrap and refrigerate for 30–60 minutes, then preheat the oven to 350°F (175°C).

Scoop portions of dough, roll them into balls, and place them on parchment-lined baking sheets with space between each.

Bake for 15–17 minutes until the bottoms are lightly golden while the tops remain pale.

Remove from the oven, cool slightly, and roll in powdered sugar while still warm, then cool completely on a wire rack.