Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in almond extract. .

Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. .

Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. Gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. Remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen