In a large mixing bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar until the mixture is light and fluffy, about 3-5 minutes.

Add in 2 large eggs, one at a time, mixing well after each addition.

Finally, blend in 1 teaspoon of vanilla extract until everything is well combined and smooth.

In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.

Gently fold in 1 cup of semi-sweet chocolate chips, 3/4 cup of finely chopped maraschino cherries, and optional 1/2 cup of chopped walnuts or pecans.

Cover the cookie dough bowl with plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

Once the dough is chilled, scoop tablespoon-sized portions onto the lined baking sheets, spacing them about 2 inches apart.

Gently press each dough ball to flatten slightly and bake in the preheated oven for 10-12 minutes.

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