Line an 8-by-8-inch square baking pan with parchment paper, leaving some overhang on the sides.

The extra parchment makes it easier to lift the fudge out of the pan after it has chilled.

Lightly grease the parchment paper if desired.

Step 2: Prepare the Cherries

Drain the maraschino cherries in a fine-mesh strainer.

Place them between several layers of paper towels and gently press to remove as much moisture as possible.

Finely chop 1/2 cup of cherries for the fudge and another 2 tablespoons for the topping.

Set aside the topping cherries separately.

This step is especially important because excess cherry juice can make the fudge too soft and affect how well it sets.

Step 3: Melt the White Chocolate Mixture

Place the white chocolate chips, sweetened condensed milk, and butter in a medium heavy-bottomed saucepan.

Heat over low heat, stirring continuously with a silicone spatula until the white chocolate has melted and the mixture becomes smooth and creamy.

Do not allow the mixture to boil. White chocolate can overheat quickly, so gentle heat is essential.

Once smooth, remove the saucepan from the heat.

Step 4: Add the Flavoring

Stir in the vanilla extract, almond extract, and pinch of salt.

Mix until everything is evenly incorporated.

Allow the mixture to cool for approximately 5 minutes, stirring occasionally. It should remain soft and pourable but should no longer be extremely hot.

Step 5: Fold in the Cherries and Chocolate

Add the finely chopped, well-dried maraschino cherries and semi-sweet chocolate chunks.

Gently fold everything together with a spatula until the cherries and chocolate are evenly distributed.

Avoid vigorous stirring because the warm fudge mixture may begin melting the chocolate chunks. A little chocolate streaking is fine, but you want to preserve some distinct chocolate pieces.

Step 6: Transfer the Fudge to the Pan

Pour the fudge mixture into the prepared baking pan.

Use a spatula to spread it evenly into the corners.

Gently tap the pan against the countertop to remove any large air pockets.

Sprinkle the remaining chopped cherries and chocolate chunks over the top. Press them very lightly into the surface so they stay in place.

Step 7: Chill Until Firm

Cover the pan loosely with plastic wrap or foil.

Refrigerate for at least 4 hours, or preferably overnight, until the fudge is completely firm.

Do not cut it while the center is still soft. Proper chilling helps the squares hold their shape.

Step 8: Slice and Serve

Once firm, lift the fudge out of the pan using the parchment paper overhang.

Place it on a cutting board.

Use a large sharp knife to cut it into approximately 36 small squares. For cleaner cuts, warm the knife under hot water, wipe it dry, and repeat between cuts.

If desired, drizzle a little melted white chocolate over the squares for a pretty finishing touch.

Arrange the Cherry Garcia Fudge on a serving platter or place each piece in a small paper candy cup.

Keep refrigerated until ready to serve.