Preheat oven to 350° Fahrenheit.

In a large mixing bowl whisk together the flour, baking soda, cinnamon and salt until well mixed.

In an electric mixer using the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy.

Add eggs, one at a time followed by both extracts.

On low speed, add the dry ingredients into the butter and sugar mixture and blend well. Save the mixing bowl to be used in step 6.

Using a rubber spatula, transfer the batter to the same large mixing bowl as the dry ingredients were in.

Using a rubber spatula, fold in pecans, cherries and oats until well blended.

Line 2 sheet pans with parchment paper.

Using a 1 ounce or 2 tablespoon capacity ice cream scoop, drop heaping scoopfuls of batter onto sheet pans keeping 2 inches in between each.

Bake for approximately 13-15 minutes or until crackly on the top and light brown. Cookies will firm up enough to have a chewy consistency as they cool.

Continue baking off cookies on the same 2 sheet pans.