1. Preheat oven to 350°F and position racks in upper and lower thirds. Line two baking sheets with parchment paper.

2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain. Set aside.

3. Drain maraschino cherries thoroughly and pat completely dry with paper towels. Set aside 24-30 cherries for topping.

4. Beat softened butter, granulated sugar, and brown sugar in large bowl on medium-high speed for 3-4 minutes until light and fluffy.

5. Add egg and vanilla extract, beating until fully incorporated (about 1 minute).

6. Reduce mixer speed to low and add flour mixture in two additions, mixing just until no dry streaks remain.

7. Fold in chopped dried cherries and chocolate chips with a spatula, distributing evenly throughout dough.

8. Using 1.5-tablespoon cookie scoop, portion dough and roll into balls between your palms.

9. Place 12 dough balls on each prepared baking sheet, spacing 2 inches apart.

10. Gently press one dried maraschino cherry into center of each dough ball, pushing about halfway down.

11. Bake one sheet at a time on center rack for 10-12 minutes until edges look set but centers appear slightly underdone.

12. Remove from oven and let cookies rest on baking sheet for 5 minutes, then transfer to cooling rack.

13. For optional glaze: Whisk together powdered sugar, cherry juice, and vanilla until smooth and pourable.

14. Drizzle glaze over completely cooled cookies using a fork or piping bag.

15. Allow glaze to set for 15 minutes before serving or packaging.