In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg, vanilla extract, and almond extract (if using), mixing until well combined.

Gradually incorporate the strawberry-flavored gelatin powder until fully blended.

In a separate bowl, whisk together the flour, baking powder, and salt.

Slowly add the dry mixture to the wet ingredients, mixing on low speed until a soft, pink dough forms.

If the dough feels sticky, add 1-2 additional tablespoons of flour.

Scoop about 1 tablespoon of dough and roll it into a smooth ball using your palms.

Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or overnight for optimal results).

Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart.

Bake for 11-13 minutes, or until the edges are set and slightly firm.

Once baked, remove the cookies from the oven and let them sit for 2 minutes before gently pressing a chocolate kiss into the center of each cookie.

Cool completely on a wire rack.

Dust the cookies with powdered sugar before pressing in the chocolates.