Preparing macaron batter: combine the almond flour and confectioner's sugar and sift into a large mixing bowl; set aside. Place the egg whites and granulated sugar into a mixing bowl and whisk on high speed just until stiff peaks form. Add a few drops of red food coloring and the sparkling wine extract (optional) and mix for 15 to 20 seconds.
Add the meringue to the dry ingredients and begin to fold and flatten the meringue into the flour, scraping from the bottom of the bowl. Batter should just reach lava stage, where it ribbons and settles back down on it self. Transfer the macaron batter into a pastry bag tipped with a large, round tip.
Line 2 baking sheets with parchment paper or silicone mats. Pipe the batter in heart-shaped patters (watch my video recipe for tips!). Once a pan is full, tap the baking sheet against counter to release any trapped air bubbles. Rest the cookies for 1 hour at room temperature, allowing a thin shell to form on the outside of the cookie.
Preheat oven to 325F and bake the rested cookies for 18 to 19 minutes. Allow the cookies to cool on the paper for 10 minutes before removing and cooling completely on a wire rack.
Prepare the maraschino filling: in a large mixing bowl, beat the softened butter until fluffy. Add the confectioner's sugar, pinch of salt and vanilla extract. Mix again until light and fluffy. Add the finely chopped maraschino cherries and lemon juice; mix again until creamy. Transfer the filling into a pastry bag for filling the cookies.
Pair cookies up according to size, then pipe filling onto one-half and close with second cookie. If desired, garnish the top of the cookies with melted white chocolate, red sprinkles and edible pearls.
Place the cookies into an air-tight container and into the refrigerator for 1 to 2 days, allowing the cookies to mature. Bring cookies up to room temperature when ready to enjoy.