1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing well until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the well-drained, finely chopped maraschino cherries and chocolate chips of choice.
7. For best results, chill the dough in the refrigerator for 15 to 60 minutes to prevent excessive spreading.
8. Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet, spacing each cookie evenly apart.
9. Optionally, press extra cherries and chocolate chips onto the tops of the dough balls for a decorative touch.
10. Bake in the preheated oven for 10 to 15 minutes, monitoring closely to avoid overbaking.
11. Remove the cookies from the oven while slightly underbaked and allow them to cool on the baking sheet for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely, ensuring they firm up properly.
13. For added presentation, drizzle with melted white chocolate or dust with powdered sugar if desired.
14. Serve and enjoy these rich, chewy Black Forest Cookies with a glass of milk or coffee!