• Spray a cookie sheet with nonstick spray.
• (The spray will adhere to the parchment paper so that it doesn't move.)
• Line this cookie sheet with parchment paper.
• Spray the parchment paper with baking spray. Set aside.
• Whisk flour and salt together in a medium bowl. Set aside.
• Line a cutting board with plastic wrap.

Cookies:

• Add butter and powdered sugar in a large mixing bowl.
• Using an electric mixer cream this together,
• Add vanilla. Mix to combine.
• Slowly add in the flour/salt mixture.
• Continue to mix until the dough begins to form large clumps.
• Remove the bowl from the electric mixer.
• With a rubber spatula stir in the cherries and chocolate chips.
• Turn the batter out on a cutting board (if it sticks to the surface sprinkle a little flour on it).
• Use your hands to roll the batter into a log. Press the batter tightly resulting in a 2-inch log.
• Carefully move the log onto the plastic wrap. Wrap the cookie log in the plastic wrap, transfer it to the refrigerator to chill for 2 hours.
• Preheat the oven to 350 degrees.
• Remove the cookie log from the refrigerator.
• Place it on a cutting board and cut it into 1⁄4 or 1⁄3 inch thick slices.
• (If a cookie slice crumbles, dip your finger into a small glass of water and press the dough back together.)
• Position the cookie slices on the prepared cookie sheet one inch away from another slice.
• Bake at 350 degrees for 10-15 minutes.
• (The top of the cookies will start to turn a light golden brown.)
• Remove the baked cookies from the oven, leaving the cookies on the cookie sheet to cool for about 5 minutes.
• Move to a cooling rack sitting on top of another cookie sheet.
• Allow the cookie to completely cool.

Garnish:

• Put the chocolate chips in a small microwave-safe bowl.
• Microwave for 15 seconds. Stir and if not completely melted return to the microwave to melt in 10-second increments.
• Once completely melted, use a fork to drizzle chocolate over the cookies.
• Allow the chocolate drizzle to harden.