Drain maraschino cherries, leaving them in a strainer over a bowl.

In a mixing bowl, combine flour, baking powder, baking soda, and salt.

Cut in softened butter with two forks until the mixture resembles coarse meal.

In a separate bowl, beat eggs and sugar together.

Add the egg and sugar mixture to the flour mixture and stir until well combined.

Take small portions of dough and wrap each maraschino cherry, leaving the stem exposed.

Place the dough-wrapped cherries on a greased baking sheet, pressing gently.

Bake at 350°F (175°C) for 10 minutes, or until the cookies are set but still white.

Let the cookies cool on the baking sheet.

Dip the cookie part of each cherry bomb in powdered sugar, leaving the stem clean.