Chop cherries and place on a paper towel; cover with a paper towel to remove extra liquid.
In a mixing bowl, combine flour and salt; set aside.
In a larger mixing bowl, or stand mixer, cream together 1 cup softened butter with 1/2 cup confectioners' sugar; mix in the vanilla.
Add flour and salt mixture to the softened butter, confectioners' sugar and vanilla; mix on low until larger clumps begin forming.
Using a rubber spatula, or a wooden spoon, gently stir in chocolate chips and maraschino cherries.
Form the dough into a log (about 2-inches thick) and press together well so it does not crumble when slicing the cookies.
Wrap the log in plastic wrap and chill, in the refrigerator, for at least 1 to 2 hours.
After chilling the dough, pre-heat the oven to 325°F; line a baking sheet with parchment paper.
Unwrap the chilled log; cut slices 1/4-inch or 1/3-inch thick; should the slices crumble, press back together with your hands.
Place the slices onto the baking sheet with 1-inch of space between each one.
Place in the pre-heated oven and bake the cookies 18 to 20 minutes; rotate the pan after 10 minutes of baking; they will turn golden on the bottom and the top will be set.
Remove from the oven and allow them cool for 10 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely.
