1.  Preheat the oven to 325 degrees F.  Spread the chopped cherries on a paper towel to drain.  Don't forget to reserve the juice though!

2.  In a large bowl, combine the flour and sugar.  Using a pastry blender cut in the butter until the mixture resembles fine crumbs.  Stir in the drained cherries and chopped white chocolate.  Add the almond extract and enough reserved juice to form a smooth ball.  Gradually add a tablespoon of juice at a time and mix with your hands until the dough comes together.

3.  Lightly flour your counter top and roll out the dough.  About 1/4-1/2" thick.  Cut out desired shape.  We used small hearts.  Place onto a non greased cookie sheet about 2" apart.  I prefer air pans or lighter colored baking sheets.

4.  Bake for 10-12 minutes until the centers are set.  Cool for a minute or two on the baking sheet.  Then transfer to a wire tack to cool completely.

5.  If desired, dip the cookies into about 4-5 ounces of melted white chocolate chips mixed with the 2 tablespoons of shortening.  Before they set, roll the edges in sprinkles.  Let chocolate set before stacking or serving.  Cover and store in refrigerator for up to 3 days.