In a mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until well combined.

In a separate bowl, cream together softened butter, granulated sugar, and light brown sugar until fluffy.

Add in the egg and vanilla and almond extracts, mixing until smooth.

Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms.

Divide the dough into two equal portions and flatten each into a disc shape. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.

While the dough chills, prepare the cherry filling by simmering chopped maraschino cherries, cherry preserves, and cornstarch in a small saucepan over medium heat.

Stir frequently until the mixture thickens, about 5-7 minutes. Let cool completely before using.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼ inch thickness and cut out shapes.

Bake the cookies for 8 to 10 minutes, or until the edges are set and slightly golden. Let cool before transferring to wire racks.

To prepare the ganache, heat heavy cream over medium heat until just simmering, then pour over chopped semi-sweet chocolate and stir until smooth.

Spread a layer of ganache on the non-cut-out cookies, followed by a spoonful of cherry filling. Place cookies with cut-out centers on top.

Drizzle any remaining ganache over the assembled cookies and sprinkle with toppings. Chill in the refrigerator for about 30 minutes.