Heat the oven to 375'F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, set a medium speed, cream the butter and sugar until light and fluffy.
Add the milk and blend well.
Add the eggs, mixing between each addition then add in the vanilla.
Add in the ½ cup chopped cherries, the dates and the pecans, mix well.
Add the dry ingredients into the wet ingredients and mix well.
Spoon the dough in tablespoon size portions and roll in the cornflakes.
Arrange on a baking sheet 2 inches apart. Press a quartered cherry into the top of each cookie.
Bake the cookies until set, about 12 minutes.
Transfer to a rack to cool completely.