In a stand mixer, beat 1 cup of softened unsalted butter on high speed until creamy, about 2 minutes. Gradually add 1 cup of granulated sugar, mixing until light and fluffy, approximately 3 minutes.

With the mixer running on medium speed, slowly pour in 3 tablespoons of maraschino cherry juice until thoroughly combined, about 1-2 minutes.

Gradually add 2 cups of all-purpose flour on low speed until a soft dough forms. Gently fold in 1 cup of well-drained chopped maraschino cherries.

Shape the dough into a disc and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 4 hours or up to 3 days.

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

Using a cookie scoop, portion out the dough into balls, about 2 teaspoons each. Place on baking sheets with space for spreading.

Bake for 8-9 minutes or until edges are lightly browned. Cool on sheets before transferring to a wire rack.