In a large mixing bowl, beat together the room-temperature butter, powdered sugar, and granulated sugar until the mixture is light and fluffy, about 5 minutes.

Mix in the salt, almond extract, vanilla extract, and cherry extract until well combined.

Drain the maraschino cherries thoroughly, chop them finely, and gently fold them into the dough.

Add the finely ground pecans and mix until evenly distributed throughout the dough.

Gradually add the flour, ½ cup at a time, mixing until a cohesive dough forms.

Fold in the mini chocolate chips with a wooden spoon for an extra touch of indulgence.

Chill the dough in the refrigerator for 30–60 minutes.

Preheat your oven to 350°F (175°C).

Scoop about 1.5 tablespoons of dough, roll into balls, and place them on lined baking sheets.

Bake for 15–17 minutes or until the bottoms are subtly golden.

While the cookies are still warm, roll them in powdered sugar, allow them to cool, and roll again for that signature snowball finish.