In a large bowl, whisk together flour and sugar.
Using a grater, grate in cold butter, and whisk together until mixture is crumbly.
Add the cherries, 1 c. (8 oz.) white baking chocolate, almond extract, and cherry extract.
Stir in enough cherry juice, 1 tbsp. at a time, until mixture just forms a ball.
Press evenly into the bottom of a lightly greased 10x15-inch jelly roll pan.
Bake at 325 degrees for 13-15 minutes, or until edges are golden brown, and the center feels 'set' when lightly pressed.
Remove from oven to cool completely.
Cut into diamonds.
In a small microwave-safe bowl, heat the remaining white chocolate at 20-second intervals until melted and smooth.
Drizzle over shortbread cookies, and sprinkle with sprinkles.
Allow to set, and EAT!