Preparation:
In a mixing bowl, cream butter. Gradually add sugar and vanilla; beat until light and fluffy. Stir together flour, cocoa, coffee, and salt; gradually add to creamed mixture. Mix well. Stir in pecans and cherries. Chill dough for ease of handling if necessary. Shape into 1 inch balls and place on ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until cookies are set. Cool on wire racks. Dust with confectioner's suga |