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1
In a small bowl, whisk the flour with the baking powder and salt.
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2
In a large bowl, using a handheld electric mixer, beat the butter until smooth.
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3
Add the sugar and beat on medium speed until light and fluffy.
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4
Add the egg and vanilla and beat until smooth.
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5
Add the dry ingredients all at once and beat at low speed just until combined.
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6
Divide the dough in thirds and place in 3 small bowls.
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7
Stir the cherries and red food coloring into the dough in one bowl.
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8
Fold the melted chocolate and walnuts into the dough in the second bowl.
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9
Roll each piece of dough into a 12-inch log and wrap in wax paper.
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10
Chill just until slightly firm, about 30 minutes.
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11
Unwrap the dough logs and place them on a work surface.
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12
Press each log into a 12-by-2-inch block.
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13
Stack the blocks with the plain dough in the middle.
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14
Press on the blocks lightly to adhere, being careful to retain their rectangular shape.
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15
Cover and chill until very firm, at least 2 hours.
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16
Preheat the oven to 350.
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17
Transfer the dough to a work surface and gently tap it on all sides to straighten the sides and corners.
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18
Using a very sharp knife, cut the dough into scant 1/4-inch-thick slices and arrange them on 3 large cookie sheets.
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19
Bake one sheet at a time for about 17 minutes, until the cookies are very lightly browned.
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20
Using a spatula, immediately transfer the cookies to a wire rack to cool.
