Prepare the Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.

Cream the Butter and Sugar: In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

Combine the Ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing until the dough begins to form clumps.

Fold in the Extras: Gently fold in the chopped maraschino cherries and chocolate chips, ensuring they are evenly distributed throughout the dough.

Shape and Chill the Dough: Form the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Slice and Bake the Cookies: Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.

Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.