Heat oven to 400°F.

In large bowl, beat butter with electric mixer on medium speed until fluffy.

Gradually beat in ½ cup of the powdered sugar until light and fluffy.

Stir in almond extract.

On low speed, beat in flour and salt until well blended.

Stir in cherries.

Shape dough into 1-inch balls.

On ungreased cookie sheets, place balls 2 inches apart.

Bake 9 to 11 minutes or until edges just begin to brown.

Cool 2 to 3 minutes.

In small bowl, place remaining ½ cup powdered sugar.

Roll each cookie in powdered sugar.

Place on cooling rack; cool completely.

In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds or until chips are softened and can be stirred smooth.

Use spoon to drizzle chocolate over cookies.

(Or spoon melted chocolate into small resealable food-storage plastic bag, and cut off corner of bag to pipe chocolate onto cookies.

) Let stand at room temperature at least 30 minutes until chocolate hardens before storing.