• Preheat oven to 325° F. Prepare your baking sheets with a silicone baking mat or parchment paper. Or, feel free to bake directly on ungreased cookie sheet.
• In a stand mixer, combine butter, sugar and brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla, almond and cherry extracts and cream cheese. Beat until blended. Add 1-2 drops of red food coloring. I used 1 drop of red gel. You may need more or less depending on the type of food coloring, and your desired color. Start small, you can always add more if needed.
• In a small bowl, sift together gluten free flour blend, xanthan or guar gum (do not add additional if your blend contains it), baking soda and salt.
• On low speed, mix the flour mixture into the butter mixture until just combine. Add the chopped cherries and gently mix in until just blended.
• Place a balls of dough on cookie sheet, about 1 ½ inches in diameter each, leaving about 2 inches between each cookie.
• Bake for 9 minutes. If you bake too long, the cookie will turn brown, too short and the cookie will be underbaked. In my oven, 10 minutes caused the cookie to brown. 9 minutes was perfect. The cookies will be soft, so leave them on the baking sheet when removing from oven for at least 5 minutes. Transfer to a cooling rack.

White Chocolate Drizzle

• In a microwave safe bowl, melt ½ cup white chocolate chips at 30 second intervals until fully melted. Transfer to a piping bag. I like to use a Ziploc baggie where I seal the bag shut and snip a very small corner of the bottom off to drizzle the chocolate from.
• Drizzle the chocolate over your cookies. Allow the chocolate to harden. Store in an airtight container.