Beat the butter in a stand mixer with the paddle attachment on high until creamy, about 1 minute.
Add the sugar, vanilla and almond extracts and beat on medium until combined.
Turn the mixer off. Combine the flour and cornstarch and add to the mixer bowl. Mix on low, scraping down bowl as needed, until a soft dough is formed.
Line baking sheets with parchment paper. Drop dough onto prepared baking sheets using a #40 cookie scoop (0.7 ounces of dough per cookie). Gently make an indentation in the top of each cookie using your thumb. Fill the space with ¼ to ½ teaspoon of cherry preserves. Chill the unbaked cookies for one hour.
Pre-heat the oven to 325° convection. Bake for about 13 minutes, until very lightly browned around the edges. Do not overbake.