Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg, almond extract, and vanilla extract; beat until just combined.

Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.

Roll dough into 36 1-inch balls. Place 2 inches apart on baking sheets. With your thumb, press an indentation into the top of each ball. Place a cherry in each indentation.

Bake at 350℉ until edges are light golden brown, about 12 - 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely.

Place white chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

Snip a very small hole in the corner of the plastic bag. Drizzle white chocolate over the cooled cookies. Let stand until white chocolate is set.

Store in an airtight container for up to a week.