Preheat the oven to 350 degrees F.
In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
Decorate with icings. Let the icing dry overnight.
Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper.
Recipe courtesy of Sandra Lee