Begin by draining and finely chopping your maraschino cherries. Blot them with paper towels to remove excess moisture.

In a large mixing bowl, combine softened butter and granulated sugar using an electric mixer. Beat for 2-3 minutes until light and fluffy. Add vanilla extract and mix for a few more seconds.

Gradually fold in all-purpose flour and salt into the creamed mixture, mixing gently until just combined.

Gently fold in chopped cherries and mini chocolate chips, ensuring even distribution.

Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm.

Preheat your oven to 325°F (165°C) about 15 minutes before baking. Line your baking sheets with parchment paper.

Slice the chilled dough into 1/4-inch rounds and place on prepared baking sheets. Bake for 15-18 minutes until edges are lightly golden.

Allow the cookies to cool on a wire rack for a few minutes before transferring to cool completely.