In a medium bowl, whisk together flour and salt. In a large mixing bowl, cream butter and powdered sugar until light and fluffy, about 2-3 minutes. Mix in vanilla extract. Gradually add the flour mixture to the creamed butter and sugar, mixing until large clumps form.

Gently fold in chopped maraschino cherries and chocolate chips until evenly distributed throughout the dough.

Form the dough into a log approximately 2 inches thick. Wrap the log tightly in plastic wrap and refrigerate for at least 1-2 hours until firm.

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

Slice the chilled dough into 1/4 to 1/3 inch thick rounds. Arrange on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 10-15 minutes until the edges are firm and the tops are lightly golden.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve immediately or store in an airtight container for up to 1 week.