Preheat oven to 375F.

In a large mixing bowl, combine the butter, sugar, salt, water, and almond extract mixing until smooth. Add the flour and combine. Mix in the pecans and cherries. Roll into 1-inch balls and place on a baking sheet. Using your fingers, flatten the cookies into discs (these are shortbread cookies and won't flatten more when cooking). Bake at 375F for 10-12 minutes. Transfer cookies to a cooling rack to cool completely.

To melt the chocolate, put the morsels in a microwave-safe bowl and add the shortening (Don't use butter! The first time I made these I did and the water in the butter made the chocolate seize up). Microwave 1 minute and stir. Microwave and stir in 10 second increments until the chocolate is smooth. Dip each cookie halfway into the chocolate, let the excess drip off, then lay cookie on parchment paper. Repeat with the rest of the cookies. Makes 50 cookies.