Add the softened butter to a mixing bowl.
Add the powdered sugar and beat with an electric hand mixer until light and creamy.
Add the vanilla extract and almond extract, then mix until well incorporated.
Gradually add the all-purpose flour, cornflour, and a pinch of salt.
Mix gently with a spatula until a soft cookie dough forms. Chill the dough for 15–20 minutes.
Take small portions of the dough and shape them into smooth balls and Place the cookie dough balls on a parchment-lined baking tray.
Gently press the center of each dough ball with your finger or a small spoon to create an indentation.
Fill each indentation with a small amount of cherry jam.
Bake until the cookies are lightly golden around the edges and set.
Let the cookies cool completely, then serve and enjoy.
