Chill the dough for 30 minutes before baking.

Measure the flour accurately by aerating it with a whisk or spoon, then spoon it into a measuring cup and level off with a butter knife.

Drain and finely chop the maraschino cherries; set aside on a paper towel to absorb excess juice.

Line a cookie sheet with a silicone baking mat or parchment paper.

In a mixing bowl, combine the flour, cornstarch, baking soda, and salt; set aside.

In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until fluffy and pale in color.

Add in the eggs, vanilla extract, and almond extract; beat for 30 seconds.

Add in the pink gel food coloring until the desired color is reached and mix.

Gradually mix in the dry ingredients on low speed until combined. The dough will be thick.

Add in the finely chopped cherries and 1 cup of chocolate chips and mix until incorporated.

Use a #40 cookie scoop to form 2 Tbsp sized cookie dough balls. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls.

Place the cookies on the baking sheet and freeze for 30 minutes to help maintain their shape.

Preheat the oven to 350ºF.

After freezing, place about 6-8 cookies on a lined baking sheet and bake for 10-13 minutes. The cookies will look slightly underbaked when removed from the oven but will continue to bake on the hot cookie sheet.