In a medium-sized bowl, sift together flour, salt, and baking soda. Set aside.
In a mixing bowl, beat in butter, sugar, melted white chocolate, and banana flavoring extract until is creamy.
Stir in flour mixture until it starts to come together and is smooth. Add milk, 1 tablespoon at a time, until you get the consistency you are looking for. It should be a stiff cookie dough. I use approximately 2 teaspoons.
Prepare sheet pan by lining with parchment paper or silicone mat.
Add 1 maraschino cherry into a cookie dough scooper, scoop the cookie dough into the scooper with the maraschino cherry in it. Pack in the dough, then remove from the scoop and place on the sheet pan. Repeat with remaining cherries and dough.
Place pan in the refrigerator to chill, approximately 10 minutes.
Just before removing the dough, melt Ghirardelli Dark Melting Wafers according to package directions. I heat in 30 second intervals, until chocolate is completely melted, this took about 1 minute.
Time to top the “sundae”. You can do this 2 ways. Dip the tops in the chocolate or drizzle the chocolate over the bites by snipping of the corner of a Ziploc bag and place chocolate in there, slow drizzle or pipe the chocolate over the cookie dough bites.
Once the chocolate is on the bite immediately top with sprinkles and 1 red hot. Repeat with remaining chocolate, sprinkles, red hot candies and cookie dough bites.
Serve once the chocolate hardens, or store the cookie dough bites in an airtight container in the refrigerator for up to 3-4 days. Enjoy!