Place the almond flour, powdered sugar, and salt in a food processor. Process the mixture until it is very fine, then sift to remove any clumps. Set aside.

In the bowl of a stand mixer, add the egg whites and cream of tartar. Mix together on medium-high speed. When there are soft peaks, gradually add the granulated white sugar. Continue to whip until sugar has been incorporated and batter becomes stiff. Add color and peppermint. Whip another 30-60 seconds to combine.

Now add the almond flour mixture. Fold in with a spatula until the batter drops from the spatula in a long ribbon.

Using a piping bag & large round tip, pipe 1.5" diameter rounds onto a baking sheet lined with parchment paper or a silicone macaron baking mat. Allow to dry at least one hour, or until thin, dry membrane forms on the surface. (To test that they are dry, touch a shell with your finger. If it doesn't stick, they're ready)

When dry, bake one tray at a time at 300 degrees F until set (10-15 minutes). Allow to cool, then carefully peel from the parchment paper or mat.

Place a metal bowl over a pot of gently simmering water. Add in the egg whites and sugar. Whisk occasionally, cooking about 5 minutes, until the mixture is warm to the touch and does not feel gritty when rubbed between your fingers.

Remove from the heat then whip on medium-high until stiff and glossy & completely cool. Add in the butter one tablespoon at a time. If the buttercream seems runny, place bowl in the refrigerator for 15 minutes, then whip again. Add the vanilla and incorporate.

Place buttercream in a pastry bag fitted with desired tip. Pipe the buttercream onto half of the macaron shells, then place the other half of the shells on top to create the cookie. Pipe a small amount of buttercream on top of the macaron, then place the cherry on top.