Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a medium bowl, whisk together flour, baking powder, and salt until combined.

In a large bowl, cream together butter and sugar using an electric mixer for 3-5 minutes until light and fluffy.

Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in vanilla extract and cherry juice.

Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing gently after each addition.

Fold in chopped maraschino cherries gently to the batter.

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Let the cakes cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.