In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy.

Add the egg, cherry juice, and almond extract. Mix until incorporated.

In a separate bowl, add flour, baking soda, and cream of tartar. Whisk together to combine.

With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.

Fold in the quartered maraschino cherries and finely chopped almonds until evenly distributed.

Divide the dough in half, shape each half into a log, wrap in plastic, and chill for at least 2 hours (or overnight).

Preheat oven to 375°F (190°C). Slice logs into ¼-inch thick rounds and place on baking sheets. Bake for 8-10 minutes, or until edges are lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.