Cream together the unsalted butter and powdered sugar in a mixing bowl until light and fluffy (3-5 minutes).

Add almond extract and salt, mixing until combined.

Gradually combine all-purpose flour until just combined.

Fold in maraschino cherries and sliced almonds evenly throughout the dough.

Shape into a 2-inch log, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat your oven to 350°F (177°C).

Slice the chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet, spaced apart.

Bake for 13-15 minutes or until edges are lightly golden.

Cool on baking sheet for a few minutes before transferring to a wire rack.