In a medium bowl, whisk together flour and salt. In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy. Mix in vanilla extract until well incorporated.

Gradually add the flour mixture to the butter-sugar mixture. Mix until the dough forms large clumps but do not overmix. The dough should hold together when pressed.

Chop and thoroughly drain maraschino cherries. Pat them dry to remove excess moisture. Fold the cherries and chocolate chips into the dough, distributing evenly.

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

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper for even baking and easy cleanup.

Remove the dough log from the refrigerator. Slice into 1/4 to 1/3 inch thick rounds. Arrange on the baking sheet, leaving about 1 inch of space between cookies. Bake for 10-15 minutes, or until edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!