Beat the butter with a mixer until creamy and smooth.

Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth.

Mix the flour and salt, then pour in batches into the dough.

Beat until creamy using a hand mixer, wiping the sides of the bowl with a rubber spatula.

Add the cherries and mix well with a rubber spatula.

Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.

Roll the cookie dough into small balls, then drop into a bowl of sugar; roll to coat evenly.

Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.

Place into the oven and bake for 13-14 minutes.

Remove them from the oven and immediately place a kiss in the center of each cookie.

Let them sit on the baking sheet for 3-5 minutes before moving them to a wire rack to finish cooling.