Remove the maraschino cherries from their juice and place on a layer of paper towels. Slice each cherry in half and then each half into 6 pieces. Move the sliced cherries onto another paper towel, blot them dry, and set aside.

Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat.

In a medium to large bowl, melt the butter. Add both sugars and whisk until fully incorporated.

Add the egg, almond extract, cherry juice, and vinegar. Whisk until combined and smooth.

Sprinkle the baking soda and kosher salt over the mixture and stir well. Then add the flour and stir until just a little bit of flour remains.

Fold in the chopped and dried maraschino cherries.

Use about 2 tablespoons of dough per cookie and place on the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan for 2 minutes, then remove to a wire rack to cool completely.