Beat unsalted butter with powdered sugar and vanilla extract using a mixer until light, fluffy, and creamy.

Combine all-purpose flour with salt and sift it into the butter mixture. Knead gently until it forms a dough.

Fold in the chopped, well-drained maraschino cherries and chocolate chips evenly throughout the dough.

Place the dough onto a piece of cling film, shape it into a log, then wrap it tightly. Refrigerate for at least one hour.

Remove the dough log from the fridge, slice into round cookies, and arrange them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 325°F for about 15 minutes until lightly golden.

Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate.