In a stand mixer or large bowl, cream butter. Scrape down your bowl. Add sugar and salt, mix well and scrape the bowl again. Always scrape prior to each new addition. Add egg and vanilla. Mix until smooth and blended. Add flour 1/4 cup at a time, mixing until all flour is added. Toss in pecans, mix until the pecans look evenly dispersed throughout your dough.

A note on the pecans - make sure to not leave any large chunks. The pecans should be very finely chopped down. If you do not have a food processor, use the flat side of a meat tenderizer or a rolling pin to hammer the pecans into small bits.

Cover bowl and chill for at least 1 hour.

Preheat oven to 375. Form 1" balls of dough using a medium cookie scoop, then roll to shape into a smooth ball. Place on a silpat lined baking sheet. I was able to fit 15 dough balls on my sheet. If you don't have a baking mat, get one. They're amazing. The same goes for an array of cookie scoops, they can be used for so much.

Bake for 8-10 minutes. Using a measuring spoon, press down carefully on each cookie to form an indentation. It's okay if they crack a bit around the edges. Some will crack more than others. Transfer cookies to a wire rack to cool completely.

Alternately, though I have not personally tried this method, indentations can be made prior to baking. I plan on trying this at some point to see which method is best. If you have tried this or do try this, be sure to let me know which method you prefer. I have recently wondered if it is easier to punch down the ball prior to cooking and if the baked cookie turns out the same or not.

Slice cherries. You can also do this as you go so you don't waste cherries by slicing too much.

Carefully spoon cherries into indentation of each fully cooled cookie.

In a medium or large bowl, cream butter. Slowly add 1/2 cup powdered sugar at a time to butter. Mix well. Scrape your bowl often. Add cherry syrup. Mix until piping consistency. If you need to add more liquid, milk or more cherry syrup should be added in small portions until you are satisfied with the thickness. To make a brighter pink or red, simply add icing color. A little goes a long way. Always remember to avoid liquid food color as it will change the consistency of anything you are working with. Icing color can easily be found at any craft store.

Add your chosen tip to a decorator bag, then fill with the frosting. Top off each cookie with a cute swirl of pink cherry flavored frosting.

Store in an airtight container if not eating immediately.