In a medium-sized bowl, whisk together the all-purpose flour and fine salt. Once combined, set aside for future incorporation.

In a large mixing bowl, cream the unsalted butter that has been softened to room temperature with the confectioners' sugar. Once a smooth consistency is achieved, integrate the pure vanilla extract.

Gradually introduce the flour and salt mixture to the butter-sugar blend. Continue mixing until the mixture begins to form larger clumps, indicative of a cohesive dough.

Carefully fold in the chocolate chips and maraschino cherries to the dough, ensuring even distribution.

Meticulously shape the dough into a log, ensuring it is compact to avoid any potential crumbling during the slicing process. The log should be approximately 2 inches in diameter. Once shaped, wrap the log securely in plastic wrap and refrigerate for a minimum duration of 1 to 2 hours.

Preheat the oven to a temperature of 325°F (163°C). Additionally, line a baking sheet with parchment paper in preparation for baking.

After the refrigeration period, remove the dough log and slice it into discs, approximately 1/4 to 1/3 inch in thickness. If any segment crumbles during the slicing, carefully reform using gentle hand pressure. Arrange the slices on the prepared baking sheet, ensuring at least a one-inch gap between each cookie.

Place the baking sheet in the preheated oven and bake the cookies for a duration of 10 to 15 minutes, or until the tops just begin to take on a light golden hue.

Upon completion of baking, allow the cookies to rest on the baking sheet for an interval of 5 minutes. Subsequently, transfer them to a cooling rack to cool thoroughly.