Cream butter and sugar, then stir in one egg.
Mix together flour, cinnamon, and salt and add it to the creamed butter.
Add the vanilla and almond extracts slowly until well blended.
Using a spoon stir in the dried cherries, chopped almonds, and chocolate chips.
Turn the dough onto a sheet of plastic wrap and form into a log. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
Center the oven rack and preheat the oven to 350F degrees.
Line two baking sheets with parchment paper.
Take the dough from the refrigerator, remove the plastic wrap, and cut it into 24 slices.
Arrange 12 pieces of sliced cookie dough on a baking sheet, about 1-inch apart.
Bake until the edges start to turn golden brown, about 15 minutes.
Remove from oven, let sit for one minute, then transfer to a rack to cool.
Repeat for the second tray of cookies and enjoy!