White Chocolate Cherry Shortbread

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar.
• Using a pastry blender, cut in the butter until mixture resembles fine crumbs. 
• Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. 
• Stir in almond extract and, if desired, food coloring. 
• Knead mixture until it forms a smooth ball.
• Shape dough into balls. 
• Place balls 2 inches apart on an ungreased cookie sheet. 
• Using the bottom of a drinking glass dipped in sugar, flatten balls into rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set.
• Cool for 1 minute on cookie sheet. 
• Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. 
• Cook and stir over low heat until melted.
• Dip half of each cookie into chocolate, allowing excess to drip off. 
• If desired, roll dipped edge in nonpareils and/or edible glitter. 
• Place cookies on waxed paper until chocolate is set.