Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving a little overhang for easy removal of the fudge. Set aside.

Melt the White Chocolate: In a medium saucepan over medium heat, melt the butter, white chocolate chips, and sweetened condensed milk. Stir constantly until smooth and completely melted.

Add Flavorings: Remove the saucepan from the heat and stir in the vanilla extract, almond extract (if using), and maraschino cherry juice.

Add Pineapple and Cherries: Gently fold in the crushed pineapple, chopped maraschino cherries, pineapple chunks, and optional chopped pecans until evenly distributed. Be careful not to break up the pineapple too much.

Chill the Fudge: Pour the fudge mixture into the prepared pan, spreading it into an even layer. Refrigerate for at least 4 hours or until the fudge is firm and set.

Slice and Serve: Once set, lift the fudge from the pan using the parchment paper or foil. Slice into small squares and serve. Enjoy this creamy, tropical treat!