Preheat oven to 350 degrees. Line cookie sheet with parchment paper then set aside.
Next, finely dice cherries then set them aside. (Save cherry juice.)
Unwrap chocolates and refrigerate them.
In a medium mixing bowl cream butter and powdered sugar then add salt and baking powder. Continue to cream with an electric mixer until a creamy consistency is achieved.
Stir in cherry juice, vanilla and food coloring then stir until well combined.
Mix 2 cups of flour into the creamed mixture and continue to mix until dough is formed.
Fold in diced cherries. Then add the remaining 1/2 cup of flour. Use your hands to blend the flour into the dough.
Chill dough in the refrigerator for 10 minutes.
Roll the dough into one inch balls then place them on the prepared baking sheet. Do not flatten the dough balls on the pan.
Bake at 350 degrees for 10-12 minutes.
Remove the pan from the oven then immediately press a chocolate kiss into the center of each cookie. Allow the cookies to rest on the pan for two minutes then move them to a cooling rack.
Place cookies in the refrigerator for 10 minutes to ensure the chocolate has set.
Store them at room temperature in an airtight container.