Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine softened butter, powdered sugar, and vanilla extract. Cream until light and fluffy, about 2–3 minutes.

In a separate bowl, whisk together flour, slivered almonds, and salt. Gradually add to the creamed mixture until a sticky dough forms.

Roll about a tablespoon of dough into a ball, make an indentation, place a maraschino cherry inside, and fold the dough to seal.

Arrange dough balls on the prepared baking sheet, flatten slightly, and leave space for expansion.

Bake for 8–9 minutes until set and slightly golden on edges but soft in the center.

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For frosting, whisk together powdered sugar, cherry juice, and almond extract, adjusting with milk for consistency.

Dip cooled cookie tops into frosting and sprinkle with red decorating sugar.

Serve and enjoy your festive Almond Cherry Cookies!