Preheat oven to 325 degrees. In a medium bowl cream the butter, powdered sugar, and vanilla extract.
In another bowl, whisk together the all-purpose flour and salt. Add flour mixture to the butter mixture and stir until fully incorporated. The dough should "form" when pressed between fingers. If it is too dry, add another tablespoon of softened butter. Add chopped pecans to the flour/butter mixture and stir until well combined.
Using a tablespoon, scoop a rounded amount of dough and place it in the palm of your hand. Next, using the back of the tablespoon, press a "dent" into the mound of dough. Place a candied cherry in the middle of the dent. Make a fist to press the dough crumbs together and form dough into a ball around the cherry.
Place balls of dough onto a large non-stick baking sheet and bake for 15 to 20 minutes.
When cookies are ready to come out of the oven, allow them to cool to a warm temperature (not piping hot). Add powdered sugar to a small bowl and place a platter nearby to place the coated cookies. Add the cookies, one or two at a time, to the bowl of powdered sugar. Using a fork, roll the cookie(s) around to coat on all sides. Lift cookie(s) out of the powdered sugar and place on the platter to cool. When all cookies are coated, repeat the process.
Recipe Variation: I use pecans for this recipe, but feel free to substitute with almonds or walnuts.