In a large bowl, beat the sugar and shortening with an electric mixer on medium speed, scraping the bowl as needed, until well blended.
Beat in the milk, vanilla extract, and eggs until combined.
On low speed, mix in the flour, baking powder, baking soda, and salt until a cookie dough forms.
Stir in the chopped pecans, chopped dates, and 1/3 cup chopped candied cherries.
If the dough is difficult to handle, cover and refrigerate for about 15 minutes.
Preheat the oven to 375°F and lightly spray cookie sheets with cooking spray. Place the coarsely crushed corn flakes in a shallow bowl.
Drop the dough by rounded teaspoonfuls into the crushed corn flakes and coat thoroughly. Gently shape each portion into a ball.
Place the cookies about 2 inches apart on the prepared cookie sheets and lightly press one candied cherry quarter into the top of each cookie.
Bake at 375°F for 10–15 minutes, or until the cookies are lightly golden.
Cool on the cookie sheet for 1 minute, then transfer to a cooling rack and cool completely before storing.
