Prepare the Dough : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add the almond extract and cold water, mixing until combined. Gradually add the all-purpose flour to the butter mixture, mixing until just combined. Gently fold in the finely chopped glazed cherries, distributing them evenly throughout the dough.

Shape the Cookies : Using your hands or a small cookie scoop, roll tablespoon-sized portions of dough into balls. Place the balls onto the prepared baking sheet, spacing them about 1 inch apart.

Bake the Cookies : Bake in the preheated oven for 12–15 minutes, or until the cookies are set but not browned. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Coat with Icing Sugar : Once the cookies have cooled completely, roll each cookie in the icing sugar until fully coated. For a thicker "snowball" look, roll the cookies a second time in the icing sugar.

Serve and Enjoy : Serve the cookies immediately or store them in an airtight container at room temperature for up to one week.