Preheat oven to 350ºF.
in large bowl cream butter, sugar, egg, milk and vanilla, at medium speed of electric mixer until well blended.
In a small bowl combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed.
Press dough in very thin layer around a well drained cherries. Place 2” apart on ungreased cookie sheet. Bake for 10 minutes. Cool one minute on baking sheet. Remove to wire rack to cool completely.
Dipping Chocolate: melt white chocolate and shortening on very low heat, stirring constantly. Drop one cookie at a time into chocolate. Using fork to turn. Cover completely with chocolate. Lift out and allow excess to drip off. Place on wax paper lined baking sheet. Repeat process with dark chocolate.
Sprinkle finely chopped pecans on white chocolate cookies and dust the dark chocolate cookies with confectioners sugar while chocolate is still wet. Chill in refrigerator to set chocolate.
**If chocolate becomes to firm, reheat on low heat.