1. Drain the maraschino cherries and pat them dry thoroughly with paper towels. Chop them into halves or quarters if preferred. Set aside.

2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Fold in the chocolate chips and cherries gently to avoid streaking the dough with cherry juice.

7. Chill the dough in the refrigerator for 30 minutes (optional for thicker cookies).

8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

9. Scoop dough using a tablespoon or cookie scoop and place on baking sheet 2 inches apart.

10. Bake for 10–12 minutes until edges are golden and centers are just set.

11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.