• Begin by preheating the oven to 350 degrees Fahrenheit.

Combine the Ingredients

• Next, place the flour, baking soda, baking powder, and salt in a medium bowl and mix together gently with a wooden spoon.
• In a separate, large bowl, combine the sugar, cream cheese, and melted butter until smooth. (If you have a stand mixer, this is the perfect place to use it.  I add these wet ingredients to the mixer bowl, turn the mixer on a low speed, and just keep it running while I add the rest of ingredients. It makes the dough SUPER quick and easy to throw together.)
• Next, add the oil to the large bowl with your wet ingredients and mix until combined.
• Now, add the egg to the wet ingredients and continue to mix until it’s completely incorporated.
• Next, add your cherry juice, almond extract, and chopped cherries.
• Gradually add the dry ingredients to the wet mixture and mix until well combined and a soft dough forms.

Roll, Bake, and Cool!

• Next, roll the dough into approximately 2 tbsp balls and place about 2 inches apart, parchment paper-lined baking sheet. (Please note: this dough is very soft and “gooey” – this is okay.  If you used the correct amount of ingredients in the recipe, you do not need to go back and add more flour to stiffen it up.)
• Bake the cookie dough for 12-15 minutes – just until edges have started to brown and the cookies appear to be set.
• Finally, and SO IMPORTANT: allow the cookies to cool the cookies on the baking sheet for 5 to 10 minutes before moving them to a baking rack to cool completely.  When they come out of the oven, they will still be very soft and, if you move to a baking rack right away, they will “melt” right through the spaces in the rack.