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

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, and a pinch of salt.

In a large mixing bowl, beat together ½ cup of unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated sugar until fluffy.

Add 1 large egg, 1 teaspoon of vanilla extract, and a few drops of pink gel food coloring to the creamed mixture.

Slowly add the flour mixture into the wet ingredients, mixing gently until a thick dough forms.

Gently fold in 1 cup of finely chopped maraschino cherries and 1 cup of semi-sweet chocolate chips.

Using a cookie scoop or spoon, portion out the dough into balls and place them on the prepared baking sheet.

Bake the cookies for 10-13 minutes, until edges are golden and centers are soft.

Let the cookies cool on the baking sheet for about 15 minutes.

Transfer the cookies to a wire rack to cool completely.