Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl.

In a large mixing bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3 to 5 minutes.

Beat in the egg, vanilla extract, and almond extract.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.

Divide the dough into two equal halves, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Combine maraschino cherries, cherry preserves, and cornstarch in a saucepan over medium heat until thickened, about 3 to 5 minutes.

Stir in Kirsch after removing from heat and let it cool completely.

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

Roll out one disc of dough to ¼ inch thickness and cut cookies using a 2-inch circular cutter. For half the cookies, create a center cut-out.

Bake for 8 to 10 minutes until edges are lightly golden, then cool on a wire rack.

Heat heavy cream in a saucepan until simmering, then pour over chopped chocolate and let sit for a minute.

Stir until smooth, then mix in unsalted butter and set aside to cool slightly.

Spread chocolate ganache on the flat side of each whole cookie, add a dollop of cherry filling, and top with the cut-out cookies.

Drizzle with remaining ganache and decorate with white chocolate shavings, colorful sprinkles, or powdered sugar.

Chill the assembled cookies in the refrigerator for at least 30 minutes.