In stand mixer with paddle attachment, beat sugar and butter on medium speed, scraping bowl occasionally, until well blended. Beat in milk, vanilla and eggs. On low speed, beat in flour, baking powder, baking soda and salt, scraping bowl occasionally, until dough forms. Stir in pecans, dates and ⅓ cup chopped cherries. If necessary, cover with plastic wrap and refrigerate 15 minutes for easier handling.
Heat oven to 375°F. Drop dough by rounded teaspoonfuls into cereal; coat thoroughly. Shape into balls. Place 2 inches apart on cookie sheets lined with parchment. Lightly press maraschino cherry quarter into top of each ball.
Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.
