Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool, then chop finely.

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Beat in the vanilla.

In a separate bowl, whisk together flour, salt, and cinnamon.

Gradually add to the butter mixture, mixing until just combined.

Gently fold in the chopped pecans and mini chocolate chips, and chopped maraschino cherries.

Scoop about 1–1½ tablespoons of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart.

Bake for 12–14 minutes, until the edges are set but the cookies are still soft in the center.

While still slightly warm, roll each cookie in powdered sugar. Let cool completely and roll again for a full “snowball” effect.