In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a stand mixer or electric hand mixer; cream together the butter, sugar, and cream cheese. This will take a couple of minutes.

Add the almond extract and mix well.

Slowly add the dry ingredients to the butter mixture and combine well.

Cover the dough with a piece of plastic wrap and refrigerate for about an hour. This will chill the dough so that the cookies will not spread too much.

After an hour has passed, preheat the oven to 350 degrees.

Shape the dough into about 30, 1-inch balls. Roll each ball into the pink sugar crystals and place on ungreased baking sheet. You can use a silicone baking sheet also.

Bake at 350 degrees for 12-13 minutes. Be sure to not overbake the cookies. Remove from the oven and immediately press a maraschino cherry into the center of each cookie.

Move the cookies to wire racks to cool.

Once the cookies have cooled completely, slowly melt the white chocolate chips in 10-15 second increments in the microwave. Give them a stir between each melting time.

Using a fork, drizzle the melted white chocolate overtop the cookies.

Allow the white chocolate to set completely before storing the cookies in an airtight container.