Set wire rack in oven to the middle position and preheat to 350°F. Line baking sheets with parchment paper.
In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth, about 30 seconds. Stir in the egg and vanilla and mix for about 30 seconds until combined.
In a separate medium bowl, sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture over low speed for about 1 minute of until the flour mixture is just combined.
Over low speed, or by hand, stir in the rolled oats. Then add the dried cherries, white chocolate chips, and pecans until just combined.
Scoop out about 2-3 tablespoon-sized portions, shape into a ball, and place onto the baking sheet 2-inches apart and lightly flatten the tops. Add more chips, cherries or chopped pecans pressed into the surface of the cookies if you want more flavor with each bite.
Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly browned. Remove the pan from the oven and cool for 10 minutes on the sheet.
Remove from baking sheets finish cooling on wire racks.
If you shape and chill the dough to bake at a later time, allow the cookies to come to room temperature before baking (about 30 minutes), and flatten the tops to create an even height of each cookie. You may need 10-16 minutes of baking for the aged cookies because the dough is cooler in temperature.
Store cookies in an airtight container for up to 3 days.