Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.
Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in dried cherries and pecans. Check out How To Make A Perfect Meringue.
Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart.
Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Remove from oven and let cool completely on the baking sheets. NOTE: Do not bake on a humid day, or your meringues may not dry.
Meringues can be stored in an airtight container for up to five days.