Preheat oven to 350 degrees F.

In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioner's sugar.

Bean in vanilla and salt. Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.

Mix in chocolate chips. Slightly mix in chopped cherries (and pecans, if adding).

Cookie Shapes as follows:

Round Cookies- Use a cookie scoop to make round shaped cookies; slightly press in top of each cookie before baking.

Drop Cookies - non uniform shapes. Simply use a spoon to drop dough on baking sheet. Slightly press in top of each cookie before baking.

Flat Slice'n Bake - Divide dough in half. Place dough on wax or parchment paper in the shape of a log. Roll dough to create a uniform log. Refrigerate at least an hour or longer to hold shape. Slice and bake cookies. I made dough log 2.5 inches thick/wide and 9 inches long. Some dough may crumble; make into drop cookies.

Space cookies about 2 inches apart. Bake 15-17 minutes.