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In a large bowl, cream together butter and both sugars with an electric mixer until light and fluffy, about 4 minutes.
Add vanilla and eggs and beat again until combined, about 1 minute.
Sift together flours, salt, baking soda and baking powder in a second bowl then add to butter mixture and beat just until combined, about 1 minute.
Gently stir in chocolate chips, cherries and pecans then cover and chill for at least 1 hour.
Preheat oven to 350°F.
Drop chilled dough by rounded tablespoonfuls onto parchment-lined baking sheets, spacing cookies about 2 inches apart.
Bake until just beginning to brown, 10 to 12 minutes. Let them sit on baking sheets for 2 minutes before transferring to wire racks to cool completely.