Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.

In a large mixing bowl, beat the room-temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Mix in the large eggs, vanilla extract, and almond extract until just combined.

Add drops of pink gel food coloring and blend until the desired color is achieved.

Gradually add the dry mixture to the wet ingredients, mixing until a thick dough forms.

Gently fold in the finely chopped maraschino cherries and semi-sweet chocolate chips.

Using a cookie scoop or tablespoon, form balls of dough and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 10-13 minutes or until the edges are set but the centers look soft.

Let the cookies cool on the baking sheet for about 15 minutes before transferring to a wire rack.