Beat butter at medium speed with an electric mixer until creamy; gradually add 1/4 cup granulated sugar, beating well. Add almond extract, beating well.
Combine flour, almonds and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture; stir cherries into dough.
Shape dough into 1" balls. Place 1" apart on un-greased baking sheets.
Bake at 325 degrees for 16-18 minutes or until bottoms are lightly browned. Cool 2 minutes on baking sheets.
Roll cookies in powdered sugar twice. Transfer cookies to wire racks to cool completely.
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