Cherry Chocolate Kiss Cookies

1 cup butter, softened
1 cup powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
3/4 cup chopped maraschino cherry
1 cup granulated or decorator sugar (as needed)
12 ounces Hershey’s chocolate kisses (1 per cookie) 
Directions:
Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.  Refrigerate dough for at least 30 minutes (you don’t have to, but dough is easier to work with when cold).  Roll dough into balls, coat top in sugar and place on cookie sheet.  Put a thumb print in the center to flatten some.
Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
Add Hershey Kiss to center of the cookies.  Transfer to wire rack to cool.

Just in time for Valentine's Day!  I found that I had to add 4 tsps of cherry juice to get the flavor I wanted.  Also, let these cool completely or you will have squished kisses, I learned the hard way.  Enjoy!