You will need:
1/2 cup maraschino cherries (drained and finely chopped)
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 oz. white chocolate baking squares with cocoa butter (finely chopped)
1/2 teaspon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
Optional: white nonpareils or red edible glitter

Directions:
* Preheat oven to 325  , use paper towels to drain cherries well.
* In large bowl, mix flour and sugar. Using a blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired food coloring. Knead mixture until it forms a smooth ball.
*Shape dough into small balls. Place balls 2 inches apart on ungreased cokie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2-inch rounds.
*Bake in preheated oven for 10 to 12 minutes orr until centers are set. Let cool.
*In a small sauce pan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate. If desired use the sprinkles or nonpareils.