In a large bowl, beat together softened butter, powdered sugar, and salt on low speed until combined, then increase to medium and mix until light and fluffy, about 2 minutes.

Add cherry juice, almond extract, and food coloring if using. Stir until incorporated. Mix in chopped cherries.

Gradually add flour on low speed, blending just until dough forms.

Shape dough into 1-inch balls, using about 1 1/2 tablespoons each. Place on ungreased baking sheets, spaced 2 inches apart.

Bake in a preheated 350°F oven for 8 to 10 minutes, until the bottoms are lightly golden.

Immediately press a Hershey’s Kiss into the center of each cookie right after removing from the oven. The cookies may crack slightly around the edges.

Let cookies rest on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely.