Preheat Wolf oven in CONVECTION at 350°F. In mixing bowl of stand mixer, cream butter and sugars together until light and fluffy. Add eggs and almond extract and beat until just combined. Sift together flour, baking soda and salt. Add milk to the butter / sugar mixture, then add the flour. Mix until just combined. Batter should be stiff. Add almonds, cherries and white chocolate. Stir until just combined. Drop 2-tablespoon portions for dough onto greased cookie sheet and bake for 11-13 minutes.