Immerse dried cherries in boiling water for 2 to 3 minutes.
Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better.
Preheat the oven to 350. Line cookie sheets with parchment paper.
In a medium bowl, cream the butter with the brown sugar and white sugar.
Stir in the egg, vanilla, and almond extract.
Sift together the flour, baking soda and salt; stir into the creamed mixture.
Gently fold in the cherries, with the liqueur, white chocolate, semi-sweet chocolate and macadamia nuts.
Batter should be soft and creamy. Drop cookie dough by tablespoons onto the prepared cookie sheet.
Leave 2 to 3 inches of space between cookies.
Bake for 12 to 13 minutes in the preheated oven, cookies should be lightly browned.
Remove from baking sheet to cool on wire racks. Makes 2 dozen.
