Remove the maraschino cherries from their juice and place on paper towels. Slice each cherry in half and then each half into 6 pieces.

Blot the sliced cherries dry with another paper towel and set aside.

Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat.

In a medium to large bowl, melt the butter. Add both sugars and whisk until fully incorporated.

Add the egg, almond extract, cherry juice, and vinegar; whisk until smooth.

Sprinkle the baking soda and kosher salt over the mixture and stir well.

Add the flour and stir until just a little bit of flour remains. Fold in the chopped and dried maraschino cherries.

Use about 2 tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.

Bake the cookies for 10-12 minutes, until the edges are set.

Allow the cookies to rest on the pan for 2 minutes, then remove to a wire rack to cool completely. If the cookies haven’t flattened as desired, bang the pan on the counter and use a large round cutter to shape.