Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.

In a separate large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

Add the large eggs, vanilla extract, and almond extract to the butter-sugar mixture and mix until combined.

If using, incorporate the pink gel food coloring for a cheerful appearance.

Gradually add the whisked dry ingredients into the wet mixture, mixing until just combined.

Fold in the chopped maraschino cherries and semi-sweet chocolate chips.

Scoop the dough into golf ball-sized balls and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-13 minutes until set and golden around the edges. Let cool for 15 minutes on the baking sheet.

Transfer to a wire rack to cool completely.