"This is the result of my trying to create a cut-out cookie homage to the cherry cheesecake martini my friends and I enjoy at our local martini bar. Unsweetened Kool-Aid® gives these cookies their pretty pink color with just the right balance of sweet and tart. You could certainly substitute strawberry, tropical punch, or even pink lemonade Kool-Aid® if you prefer. Just be sure to use the unsweetened powder. Glaze with your favorite frosting or icing and decorate as desired. I glazed my cooled cookie hearts with Sugar Cookie Icing by JBS BOX and sprinkled with purple decorating sugar, as I was sending these hearts to wounded soldiers at a military hospital. Tint the icing the same color as your decorating sugar for an intensely vibrant, colorful cookie."
Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.