Heat oven to 300°F. In large bowl, combine margarine and sugar; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, orange juice, almond extract and vanilla; mix well. Press dough into ungreased 13x9-inch pan. With knife, score or mark dough into squares, 10 across and 8 down. Press a cherry piece into each square.
Bake at 300°F. for 25 to 30 minutes or until light golden. DO NOT OVERBAKE. With knife, immediately cut through scoring to separate bars.
Place chocolate chips in small resealable plastic bag. Close tightly. Place in bowl of very hot water (bag will float). Knead occasionally until chocolate is melted. Pat plastic bag dry. Snip very small opening in corner of plastic bag; pipe a thin stream of melted chocolate over warm shortbread in a zig-zag pattern.