Preheat oven to 375°F (190°C). Line a cookie sheet with a silicone mat to help reduce cookie spread.

In a medium bowl, cream together the butter and sugar. When light and fluffy, add the egg yolk, vanilla, and almond extract, and mix until thoroughly combined.

In a small bowl, whisk together all the dry (flour, cocoa powder, espresso powder, baking powder, and salt) ingredients. Evenly sprinkle over the wet ingredients, and mix to combine.

Place the chopped cherries and whole cherries on a paper towel to lightly dry them. Cut the 6 whole cherries in half to make 12 halves.

Add the chopped cherries to the cookie dough and lightly stir them in (it’s okay if they break up a bit).

Stir in 1/4 cup of the chocolate chips.

Drop large scoops of dough (2 tablespoons each) onto a cookie sheet, evenly spaced. Press each dough ball down slightly with your palm. Then, place a cherry half on top of each cookie.

Bake for 12-13 minutes, until the edges of the cookie begin to set and the middles aren't wet. Let cool on the sheet pan 5 minutes before moving them to a wire rack to cool completely.

Once the cookies are cool, combine the powdered sugar with the maraschino juice from the jar. Drizzle the pink over the cookies.