1. Preheat oven to 350 degrees F. Line a baking sheet with foil and add pecans. Toast at 350 degrees F for about 5 to 7 minutes. Don't leave kitchen, as nuts need to be monitored carefully. When nuts begin to smell toasted, remove from oven and from pan. Set aside.

2. Crush or finely chop dark chocolate bars and set aside.

3. In a large bowl, combine butter and brown sugar and beat with an electric mixer on medium until well combined. Add eggs, honey, cinnamon, and vanilla and mix thoroughly. Add flour, oats, and baking soda and mix together on low speed. Using a wooden spoon, stir in cherries, nuts, and chocolate.

4. Drop batter by rounded tablespoons onto two ungreased baking sheets, leaving at least 2 inches between cookies, as they will spread. Bake at 350 degrees F for 10 to 12 minutes. Do not over-bake-- cookies will be chewier if slightly underdone. Let rest on pan for 1 minute, then transfer to a wire rack and cool completely. Store in an airtight container.

Source: Hannaford fresh Magazine, March - April 2008