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

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

In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar for about 2 minutes until fluffy.

Add in the large eggs, vanilla extract, and almond extract, and mix until well blended.

Add a few drops of pink gel food coloring and mix until the desired hue is achieved.

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

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

Scoop the dough onto the prepared cookie sheet, leaving space between each ball and press extra chips on top.

Bake for 10-13 minutes until the edges are golden brown.

Cool on the baking sheet for about 15 minutes before transferring to a wire rack.