• Dice the cherries and put onto paper towels to drain while preparing recipe. Also, be sure to pat them dry with a paper towel before adding them to remove any excess moisture.
• Preheat the oven to 375°F, and prepare two cookie sheets by lining them with a sheet of parchment.
• In a mixing bowl, combine the sugar, oil, eggs, vanilla and almond extracts with an electric mixer until completely combined.
• Whisk the flour and baking powder together in a medium bowl. Add the cherries and toss to lightly coat. Pour flour mixture into the wet ingredient and combine.
• Divide the dough equally in half and place onto each cookie sheet. Form the doughs into a log about the length of the cookie sheet and gently press down so that they are about ½-inch thick.
• Bake for about 25 to 30 minutes. Place onto wire racks until they are cool enough to touch, about 10-15 minutes.
• On a cutting board and with a sharp knife (not serrated), cut across each log making about eighteen 1/2-inch thick slices.
• Lay the cookies flat onto the cookies sheets and bake for about 8 minutes until lightly golden. When done, turn them over and bake the other side for an additional 8 minutes or until golden in color. Allow to completely cool on the cookie sheets before adding the chocolate.

White Chocolate Drizzle

• Once cookies have completely cooled, combine the white chocolate chips and 1 teaspoon of vegetable oil in a small microwaveable bowl. Heat for about 30 seconds. Stir well, and microwave again in 10 second increments until completely melted, stirring in between.
• Pour into a sandwich bag, and cut a very small corner off, so that you can use it as a piping bag. Drizzle the chocolate over the cookies diagonally starting at one corner of the cookie sheet while steadily moving to the opposite corner. Repeat with the second cookie sheet.