1. Preheat oven to 350 degrees.
2. In large bowl, cream butter until fluffy.
3. Gradually add powdered sugar, while continuing to beat butter.
4. Add vanilla, almond flavoring and salt.
5. Add flour, slowing while mixer is running a low speed, until all flour is blended in. Dough will be stiff and slightly crumbly.
6. Mix in chocolate chips and pecans.
7. Add chopped maraschino cherries and use hands to lightly mix cherries through out the dough.
8. Use a cookie scoop or tablespoon to make rounded balls about the size of a walnut. Place on parchment covered baking sheet and flatten somewhat by pressing with the bottom of a glass or the palm of your hand. Place about an inch in between cookie balls. Cookies will spread very little as they bake.
9. Bake for 15-17 minutes until lightly golden on the bottom. Remove from cookie sheet to rack for cooling.

Chocolate drizzle

1. Place 2 squares chocolate almond bark in corner of quart zipper bag.
2. Microwave for 30 seconds, rotate and microwave for additional 30 seconds. Chocolate will begin to melt, squeeze bag to help soften and microwave for another 30 seconds.
3. Snip corner of bag to make SMALL hole. Squeeze melted chocolate through the opening while moving quickly across all the cookie on the cooling rack. Let set till firm.