In the bowl of your stand mixer, cream the butter and sugar together on medium speed for 2-3 minutes. Next, add in the vanilla extract.
Gradually add in your dry ingredients--the salt first, then followed by the flour.
Carefully stir in the chopped cherries and chocolate chunks. I recommend using a wooden spoon for this.
Dump dough onto rolled out plastic wrap (or parchment paper), and then roll into a log shape. The length and width doesn't matter that much, as it just depends on how big you want your cookies to be.
Chill the wrapped dough log for 1-2 hours in the fridge.
Remove the dough from the fridge and slice into 1/2 inch slices with a sharp knife. Place on a baking sheet lined with parchment paper, about 2 inches apart. The cookies won't spread too much when baked.
Bake at 350 degrees F for 12-14 minutes or until edges appear lightly golden brown.
