Gently pat each maraschino cherry completely dry with paper towels. Lay them out on a paper towel-lined plate for about an hour to air dry a bit more.

In a large bowl, cream the softened butter until it's light and fluffy (about 2-3 minutes on medium speed).

Gradually add the sifted powdered sugar to the creamed butter, one cup at a time, mixing on low speed after each addition.

Add the milk, vanilla extract, almond extract, and salt to the bowl. Mix on low speed until well combined.

If the filling is too thick, add a teaspoon of milk at a time until you reach a smooth, pipeable consistency. If it becomes too thin, add a tablespoon of powdered sugar at a time until it thickens up.

Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes (or up to an hour).

Line a baking sheet with parchment paper or wax paper.

Remove the chilled filling from the refrigerator. Use a small spoon, piping bag fitted with a small round tip, or a zip-top bag with a corner snipped off to fill the cherries.

Gently open the center of each cherry where the pit was removed. Carefully fill the cavity with the prepared filling, slightly overfilling it so that the filling forms a small mound on top of the cherry.

If the filling is a bit messy, you can gently reshape it with your fingers.

Place the filled cherries on the prepared baking sheet and return them to the refrigerator for another 30 minutes.

Melt the chocolate in the microwave or using a double boiler.

Place the chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.

Alternatively, fill a saucepan with about an inch of water and bring it to a simmer over medium heat. Place a heat-safe bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and smooth.

Keep the melted chocolate warm over low heat (or in the microwave on a very low setting) while you're dipping the cherries. If the chocolate starts to cool and thicken, add a tiny bit more shortening to thin it out.

Have your melted chocolate, chilled cherries, and any desired garnishes (sprinkles, chopped nuts, sea salt) ready to go. Line another baking sheet with parchment paper or wax paper for the dipped cherries.

Carefully dip each chilled cherry into the melted chocolate, making sure it's completely coated. Gently tap the fork against the side of the bowl to remove any excess chocolate.

Place the dipped cherry on the prepared baking sheet.

Immediately sprinkle the dipped cherry with your desired garnishes, such as sprinkles, chopped nuts, or sea salt flakes.

Once all the cherries are dipped and decorated, place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely set.

Once the chocolate is set, your homemade cherry cordials are ready to enjoy! Store them in an airtight container in the refrigerator for up to a week.