1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract and almond extract.

5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

6. Divide the dough evenly into three separate bowls.

7. Mix the pistachio pudding mix into the first bowl and add a little green food coloring if desired.

8. Stir the chopped maraschino cherries into the second bowl and add a little red food coloring for a pink cherry tone.

9. Mix the cocoa powder into the third bowl until fully combined.

10. Chill the three dough portions for 30 to 45 minutes.

11. Take a small piece from each dough and gently press them together to form one cookie dough ball.

12. Roll each dough ball lightly in granulated sugar if using.

13. Place the dough balls on the prepared baking sheets, leaving space between each one.

14. Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.

15. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.