Step 1Soak the cherries in hot water to soften. Drain and squeeze out the excess water.
Step 2Use a food processor, grind together the almonds and sugar to a fine, flour-like consistency. Add the egg whites, almond extract and salt, and pulse until the mixture comes together. Cover and chill the dough. Meanwhile, heat the oven to 325 degrees.
Step 3Using a small scoop or large spoon to portion the dough into 1-ounce (2 tablespoons) balls. Poke a hole in each and insert 1 cherry, then roll to make a smooth, round ball.
Step 4Space the cookies about 2 inches apart on a parchment- or Silpat-lined baking sheet and flatten each ball slightly.
Step 5Bake the cookies until lightly colored, about 20 minutes, rotating halfway for even coloring. Be careful not to overbake. Cool completely before storing in an airtight container.