Beat butter and sugar on medium speed until pale, about 2 minutes. Beat in almond extract.

With mixer on low, add flour and salt. Beat until just combined, about 30 seconds. Fold in cherries with a spatula.

Shape dough into two 2-inch logs. Wrap and chill at least 1 hour or until very firm.

Preheat oven to 325°F (160°C). Slice logs into 1/4-inch rounds, place on parchment-lined sheet. Bake 14-16 minutes, until edges are set and lightly golden.

Cool on sheet 5 minutes, then transfer to a rack to cool completely before serving.