Cream the softened butter with sugar using an electric or stand mixer until pale and fluffy. Incorporate the egg and vanilla extract, blending until homogeneous. In a separate bowl, whisk together the flour and salt. Gradually fold the dry mixture into the creamed base just until no flour streaks remain. Gently mix in the chopped candied cherries.

Transfer dough to a lightly floured surface and shape into a log approximately 10 inches in length and 1½ inches in diameter. The dough will be delicate—wrap tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight until firm.

Adjust the oven rack to the center position and preheat to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into rounds and arrange them on the prepared sheet, allowing ¾ to 1 inch between each cookie.

Bake for 12 minutes or until the edges are set and just starting to turn golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.