Add butter, powdered sugar and salt to bowl of a stand mixer (or mixing bowl) and beat until smooth and combined.

Beat in cherry juice, almond extract, vanilla extract and red food coloring (if using) until well combined.

Add 1/2 the flour and beat until mixed. Beat in remaining flour until combined.

Stir in chopped cherries.

Cover bowl with plastic wrap and chill in refrigerator 3-4 hours.

Add an inch of water to a small saucepan and bring to a simmer. Place a glass bowl over the top of the saucepan, making sure the bottom of the bowl doesn't come in contact with the water.

Add sweetened condensed milk and cook for about 40 minutes or so, stirring occasionally until condensed milk has thickened slightly.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Add granulated sugar to a small bowl.

Use a small cookie scoop or your hands and roll dough into 1 inch balls. Roll balls in granulated sugar and place on baking sheet, a few inches apart.

Bake 8-12 minutes, until bottoms are a very light brown. Don't overbake or they will turn an awful orange-ish color.

Let cool on baking sheet for 2 minutes, then remove to a cooling rack to cool completely.

Add milk chocolate chips to a microwave safe bowl, drizzle oil over the chips and stir to combine. Microwave in 15 second bursts, stirring in between each burst, until chocolate is almost all the way melted. Remove from microwave and stir to let the residual heat melt the remaining few chips.

Transfer to a plastic condiment bottle and drizzle over the tops of the cookies.

Use a fork or spoon to drizzle thickened sweetened condensed milk over the chocolate.

Place one cherry in the center of each cookie.