Preheat oven to 350. Line baking sheets with parchment paper
Combine flour and salt in a bowl, set aside
In another bowl beat butter and sugar until light and fluffy, add vanilla and almond extract and beat in
Add flour and salt mixture and stir until b L emded
Cover and refigerate until dough is firm, at least 2 hours. Then roll into 1 inch balls, place on prepared pans
Make a indentation with a wooden spoon handle or a thumb,if it cracks just smooth it over , place some cherry jam in each indentation. Keep dough cool. If it warms during batches chill it don't work with warm sticky dough
Bake for 13 to 15 minutes until slightly golden. Cool in pans 5 minutes then transfer to racks to cool completely before glazing
GLAZE COOKIES
Melt semisweet chocolate, just until smooth. Drizzle over cooled cookies
Melt white chocolate just until smooth, . Drizzle over cookies. Let cookies sit about 30 minutes to set choclate up.
