A day ahead of time, plump the dried cherries by covering them with very hot water and leaving them to stand for about 10 minutes. Drain them, toss with the cherry liqueur, and refrigerate overnight. Drain and reserve the liqueur for other uses, when you're ready to make the cookies.
Cream the butter with the white and brown sugars, blending in the egg, vanilla and almond extract.
Fold in the salt, baking soda, and flour.
Fold in cherries, white and dark chocolate, and macadamia nuts. The batter should be soft.
Drop generous tablespoons of the batter onto the baking sheets, being sure to leave plenty of space between the cookies. Bake in a preheated, 350 degree oven for 12 to 14 minutes, or until brown around the edges.