Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the softened unsalted butter and granulated sugar until smooth and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Immediately after removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.