Cherry-Chocolate Buffalo Plaid Cookies

In large bowl, beat butter and powdered sugar with electric mixer on medium speed until blended. Add cherry extract and egg; beat until well mixed. On low speed, gradually beat in flour. Divide dough in half. Beat food color into one half of dough until desired color. Stir cocoa into other half of dough. Divide both doughs in half. Wrap each of the 4 pieces in plastic wrap and refrigerate at least 30 minutes.

On lightly floured surface, roll each dough piece into a rectangle, 9 1/2x3 1/2-inches. Trim edges if necessary. Cut each rectangle crosswise in half. From the long side of each rectangle, cut each rectangle into six 1/2-inch strips.

Alternate placing 1 red strip, 1 chocolate strip and 1 red strip beside each other, pressing together lightly. Brush top of dough lightly with water. Make another layer of dough, alternating 1 chocolate strip, 1 red strip and 1 chocolate strip. Repeat, making two more layers of dough brushing each layer with water. Stack the 4 layers, alternating colors of dough; pressing lightly together. Repeat with remaining dough strips to form another stack of 4 layers of alternating dough colors. Wrap each log in plastic wrap. Refrigerate at least 30 minutes but no longer than 2 days.

Heat oven to 350°F. Unwrap dough; trim ends. On a lightly floured surface, cut 1 log into about 3/4-inch slices. For each cookie, using fingers, gently press each slice into a rectangle 3 1/2x2 1/2-inches, about 1/4 inch thick. Cut with floured 3-inch stocking cookie cutter. On ungreased cookie sheets, place cutouts about 2 inches apart. Repeat with remaining log.

Bake 6 to 8 minutes or until cookies are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

To form stocking cuffs, cut marzipan into 1/4-inch slices; cut each slice in half. Press each piece into 2x1-inch rectangle. Place each piece on top of stocking, firmly pressing around the top and sides of the cookie to cover and attach to cookie. Pipe names on cuffs with frosting or decorate with candy decors, using a tiny amount of frosting for glue. Let cookies stand until frosting has set.