Preheat the oven to 350°F (175°C). Lightly grease a cookie sheet.

In a large mixing bowl, combine raspberry preserves, sugar, canola oil, vanilla extract, and almond extract.

In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients in three batches, mixing well after each addition.

For the last batch, use your hands if necessary to form a soft and pliable dough.

Roll the dough into walnut-sized balls.

Flatten each ball into a 2 1/2-inch diameter disk.

Place the disks on the prepared cookie sheet, about 1/2 inch apart.

Bake for 10 minutes.

Remove from the oven and let cool on the cookie sheet for 5 minutes.

Transfer the cookies to a cooling rack to cool completely.

Serve warm or at room temperature. Consider serving over ice cream.