Begin by creaming softened butter with granulated sugar and brown sugar in a large mixing bowl. Beat on medium speed for 2-3 minutes until light and fluffy. Then add eggs one at a time, allowing each to fully incorporate before adding the next. Stir in vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the mixing bowl. Use low speed to combine until just incorporated, being careful not to overmix.

Gently fold in chocolate chips, chopped maraschino cherries, and chopped nuts (if using) using a spatula. Distribute the mix-ins evenly throughout the dough.

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

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

Scoop generous spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball. Bake for 10-12 minutes, or until edges are golden brown and centers appear soft.

Allow cookies to cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.