Preheat your oven to 350°F (175°C).

Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-5 minutes.

Add the eggs, almond extract, and vanilla extract to the creamed mixture and mix until combined.

Whisk together the all-purpose flour, baking soda, and cream of tartar in a separate bowl.

Sift the dry ingredients into the wet mixture and mix gently until just combined.

Fold in the chopped maraschino cherries and sliced almonds.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.