Use a stand mixer or handheld mixer and beat the softened butter on medium-high speed for about 1 minute until it looks pale and creamy. The butter should go from dense to airy—this aerating is what gives shortbread its tender crumb. Once the butter looks light, add the sugar and mix on medium speed for another minute. You're looking for a mixture that resembles wet sand, fluffy and almost cottony.

Turn the mixer to medium-high and pour in the vanilla and almond extracts, then slowly drizzle in the cherry juice while the mixer is running. This slow incorporation prevents the wet ingredients from separating. Let it beat for 1 full minute on high speed. The mixture should look smooth and slightly shiny when you're done. Stop the mixer and scrape down the sides of the bowl with a rubber spatula—you want to catch any flour or butter hiding along the walls.

Turn off the mixer and pour the flour directly into the wet mixture. Turn the mixer to low speed and beat slowly until you see just a few streaks of flour remaining. This is the critical moment—overmixing develops gluten, which makes shortbread tough instead of tender. You want a soft, slightly shaggy dough.

With the mixer still on low speed, add the chopped cherries and beat just until they're evenly distributed through the dough. This takes maybe 15 seconds. You'll see little red pieces throughout the pale dough. Once they're mixed in, stop immediately—do not overbeat.

Press the dough down to compact it, cover it tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days. I know this feels like a long wait, but this step is what makes the difference between cookies that spread into thin discs and cookies that stay thick, tender, and beautiful. The cold dough holds its shape in the oven. When you're ready to bake, roll the chilled dough into balls about 1 tablespoon in size, making sure they're smooth and even. If the dough gets sticky while you're rolling, pop it back in the fridge for 10 minutes.

Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Place the dough balls on the sheets about 2 inches apart. Bake for 11 to 12 minutes, until the edges are very lightly golden but the centers still look just barely underbaked. I often pull mine out at 10 minutes because I like them with a soft center—you can adjust based on how tender you like them. The cookies will puff slightly and firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, at least 30 minutes. Once they're fully cooled, melt the white chocolate in a double boiler or in 20-second microwave increments, stirring after each burst. Transfer to a squeeze bottle and drizzle over the cooled cookies.