Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, usually about 3 minutes on medium speed.
Add the egg yolks, vanilla extract, and almond extract, beating until fully incorporated and smooth.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Scoop the dough into tablespoon-sized balls and roll them between your palms until smooth.
Place the balls on the prepared baking sheet about 2 inches apart.
Use your thumb or the back of a rounded teaspoon to press a deep indentation into the center of each ball.
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the tray from the oven and carefully re-press the indentations if they have puffed up during baking.
Spoon approximately 1/2 teaspoon of cherry preserves into each center while the cookies are still warm.
Allow the cookies to cool completely on the baking sheet before drizzling with the melted chocolate.