Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt until well combined, then set aside.

In a large bowl, beat the softened butter and granulated sugar until it's light and fluffy—this should take about 3-4 minutes.

Next, add the egg, vanilla extract, and maraschino cherry juice to the butter mixture, mixing until fully combined.

Gradually add in the flour mixture, being careful to mix only until just incorporated.

Gently fold in the chopped maraschino cherries, ensuring they are evenly distributed throughout the dough.

Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.

Space the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.

Flatten each ball slightly using the bottom of a glass or your palm.

Bake for 10-12 minutes or until the edges are set and lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.