1Heat oven to 375ºF. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
2Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
3Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
4Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.