Instructions:
Preheat your oven to 325°F (165°C).
In a large mixing bowl or stand mixer, cream together the softened butter, powdered sugar, granulated sugar, salt, almond extract, vanilla extract, and cherry extract until light and fluffy.
Add a few drops of red or pink food coloring to achieve the desired hue in the dough, if desired.
Gradually add the flour to the mixture until fully incorporated.
Fold in the finely chopped almonds and cherry chips until evenly distributed throughout the dough.
Divide the dough into quarters and roll each quarter into ropes about 1 inch thick.
Slice the ropes into cookies about 1/4 inch thick and place them on a baking sheet lined with parchment paper.
Bake the cookies in the preheated oven for 12-15 minutes, or until they are just beginning to turn golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, roll the cookies in powdered sugar to coat them evenly.
Store the Cherry Nougat Cookies in an airtight container to maintain freshness.