Preheat the oven to 350.
Place sugar in a shallow plate and set aside.
Remove cherries from liquid and chop. Reserve 2 teaspoons of liquid. Dry with paper towels.
Cream the butter with a mixer.
Gradually add powdered sugar and salt.
Add 2 teaspoons cherry liquid, red food coloring and almond extract and mix.
Gradually beat in flour until combined.
Fold in cherries.
Shape into 1" balls and roll in sugar plate to coat.
Place the balls on a baking sheet at least 2" apart.
Press gently down on center of cookie to slightly flatten.
Bake 8-10 minutes or until the bottoms are just beginning to brown.
Remove from oven and lightly press a kiss into the middle of each.
Transfer to a wire rack to cool.