Place cherries on a plate lined with paper towels and let dry. Chop into bite-sized pieces.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on medium speed until fluffy. Add the sugar on medium-high speed until pale and airy. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl. Mix in the egg, vanilla, almond extract, and 1 Tablespoon reserved cherry juice (use 2 Tablespoons for a very cherry flavor) until combined.
Scrape the bottom of the sides and bottom of the bowl. Mix in the dry ingredients on low until just combined. Fold in the chopped cherries. Chill dough at least 1 hour.
Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
Using a medium cookie scoop (2 Tablespoons), portion the dough onto the baking sheet. Bake 10 minutes, or until the edges just start to turn golden. Let cool on pan a couple minutes before transferring to a wire rack.
To top the cookies with white chocolate: Microwave the white chocolate in a microwave-safe bowl at 30-second intervals, stirring in-between each, until melted. Transfer to a plastic bag (or piping bag). Snip off the tip of the bag's corner and drizzle the melted chocolate over the cookies. (You can also drizzle the chocolate off a fork for ease, if preferred.) Let sit until the chocolate is firm to the touch.
Notes
Storage: Cookies will keep in an airtight container at room temperature up to 2 days. Freeze:Keep in an airtight container in the freezer up to 3 months.