In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar using an electric mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy.

Incorporate 2 large eggs into the butter-sugar mixture, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and, if using, ½ teaspoon of almond extract.

In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, then gently fold in 1 cup of finely chopped dried cherries.

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.

Once chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll the chilled dough into 1-inch balls and coat with pink and white sanding sugar before placing on baking sheets, spaced about 2 inches apart.

Bake the cookies in your preheated oven for 10-12 minutes, until the edges are set and the centers remain soft.

Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

For a special touch, drizzle melted white chocolate over the cooled cookies, and if desired, sprinkle with edible dried cherry blossom petals.