Into a strainer, spoon half or more of the cherries. Drain them, chop them by hand and squeeze them of extra moisture as necessary. You need ¾ cup of chopped cherries. Save the juice in the jar for later in the recipe.
In a bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, cream butter, cream cheese and sugar until light and fluffy, approximately 5 minutes.
Beat in the egg, cherry juice and almond extract until smooth.
Slowly beat in half the flour mixture, then the other half. Mix only until smooth, scraping the bowl as needed. Stir in the chopped cherries.
Cover and chill the dough in the refrigerator for 1-2 hours.
When you're ready to bake, preheat the oven to 350° and line some baking sheets with parchment paper if you have it, otherwise grease the sheets.
Place the ½ cup of sugar in a small bowl. Using a cookie scoop or a spoon and greased hands, form dough into 1¼-1½" sized balls. Roll them in the sugar a few at a time depending on the size of the bowl. Place them at least two or more inches apart on your baking sheets.
Bake 10-11 minutes until just golden on the edges. Cool.
Whisk together glaze ingredients in a bowl. Drizzle on cooled cookies in whatever pattern you like. I particularly like a cross hatch design.