Using a pastry blender or an electric mixer combine the flour, 1/2 cup sugar and cold butter until it resembles fine crumbs.
Mix in the drained cherries, 4 oz (2/3 cup) chopped white chocolate, almond extract and red food colouring. Mix until it forms a dough that can be rolled into balls.
Shape the dough into 3/4 inch balls. Place balls, 2 inches apart on a cookie sheet lined with parchment paper. Using the bottom of a flat drinking glass, dipped in sugar, flatten the balls to 1 1/2 inch rounds.
Bake in a 325F oven for 10-12 minutes. Cool on a wire rack.
Melt the remaining white chocolate and the 1 tbsp of butter. Dip half of each cookie in the white chocolate. Roll the dipped edge of the cookie in red sugar or glitter. Place on parchment paper or wax paper until set.