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

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt for about 1 minute.

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

Add the egg, vanilla extract, almond extract, and pink gel food coloring to the mixture and beat until combined.

Gradually add the dry mixture to the wet mixture, mixing at low speed until a thick dough forms.

Fold in the chopped maraschino cherries and chocolate chips evenly using a spatula.

Using a cookie scoop, portion out the dough into balls on the prepared baking sheet, leaving about 2 inches apart.

Bake for 10 to 13 minutes or until the edges are golden brown and the centers remain soft.

Let the cookies cool on the baking sheet for about 15 minutes before transferring to a wire rack.

Allow to cool completely before enjoying and sharing.