Preheat oven to 350F. Line 2 or 3 cookie sheets with parchment paper.
First toast the pecans so that they can cool. Toast them on a cookie sheet in a single layer for about 7 to 10 minutes tossing once halfway through that time. Let them cool to room temperature and then roughly chop them with a knife.
Sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together the cream cheese, butter and sugar until soft and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
Fold in the dry ingredients until a soft dough begins to form.
When almost all of the flour has been incorporated, add the cherries and pecans and fold in well to distribute them evenly throughout the dough.
Drop the dough by rounded teaspoonfuls onto the parchment lined cookie sheet about 3� apart.
Bake for about 15 minutes until the bottom edges become golden brown.
Cool on the cookie sheet for 10 minutes or so before transferring the cookies to a wire rack to cool completely.
Store in an airtight container or freeze for future use.
Makes about 36 cookies