Preheat oven to 375°F (190°C). Line a cookie sheet with a silicone mat to help reduce cookie spread.

In a medium bowl, cream together the butter and sugar. When light and fluffy, add the egg yolk, vanilla, and almond extract, and mix until thoroughly combined.

In a small bowl, whisk together all the dry ingredients: flour, cocoa powder, espresso powder, baking powder, and salt. Evenly sprinkle over the wet ingredients, and mix to combine.

Place the chopped cherries and whole cherries on a paper towel to lightly dry them. Cut the 6 whole cherries in half to make 12 halves.

Add the chopped cherries to the cookie dough and lightly stir them in. Finally stir in 1/4 cup of the chocolate chips.

Drop large scoops of dough (2 tablespoons each) onto a cookie sheet, evenly spaced. Press each dough ball down slightly with your palm. Then, place a cherry half on top of each cookie.

Bake for 12-13 minutes, until the edges of the cookies begin to set and the middles aren't wet. Let cool on the sheet pan for 5 minutes before moving them to a wire rack to cool completely.

Once the cookies are cool, combine the powdered sugar with the maraschino cherry juice from the jar. Drizzle the pink over the cookies.