Macerate cherries and cranberries in cherry liqueur over night in a refrigerator.
The day of baking:
Preheat oven to 350°F. Line baking sheets with parchment paper.
Take the macerated berries out of the fridge and drain. Set aside.
In a small mixing bowl, add flour, baking soda, and salt. Whisk to combine. Using a mixer, blend butter, sugars, vanilla, & almond extract. Add in eggs, one at a time.
In a large bowl, toss the berries with white and dark chocolate chunks, and nuts. Fold mixture into the batter.
Using a cookie scoop (or a table spoon,) place dough onto the lined baking sheet. Bake for 15 to 18 minutes or until cookies are golden brown.
Recipe by Flavor and Friends at http://flavorandfriends.com/710-2/