In a large bowl, use an electric mixer to blend the softened butter, salt, and confectioners' sugar together until the mixture is light and fluffy.

Mix in the maraschino cherry juice and your chosen extract until you achieve a smooth consistency.

Gradually add in 2 cups of flour, mixing on low until fully combined. Then, slowly incorporate additional flour, one tablespoon at a time, until the dough reaches a playdough-like consistency.

Gently stir in the chopped maraschino cherries until evenly distributed.

Using a tablespoon round cookie dough scoop, form small balls of dough and roll them in granulated sugar. Place them on a tray and chill for at least 20 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Arrange the chilled cookie balls on the sheet, leaving space between each. Bake for 10 minutes or until they are just baked through.

Immediately upon removing from the oven, press a Hershey Kiss into the center of each cookie. Allow them to cool before serving.