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Line an 8x8-inch glass dish with parchment paper; set aside.
Put milk chocolate chips, evaporated milk, chocolate hazelnut spread, vanilla, salt and semisweet chocolate chips into a medium pot and cook over medium-low heat, stirring constantly, until smooth, about 5 minutes.
Stir in cherries and pecans, then transfer mixture to prepared dish.
Shake and tap dish gently on the countertop to remove any air bubbles from the fudge, then smooth out the top with the back of a spoon.
Cover and chill until set, about 3 hours.
Loosen fudge from dish and turn out onto a cutting board; remove and discard parchment.
Using a serrated knife, cut fudge into pieces and serve.