Preheat oven to 350 degrees. Spread pecans on a baking sheet and bake until toasted and fragrant, about 8 minutes. Remove from oven and let cool.
In a large bowl combine butter and both sugars. With a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Add egg and vanilla. Mix until combined.
In a smaller bowl combine the flour, baking soda, salt and cardamom. Whisk to blend. Add flour to butter mixture in 2-3 stages, stirring thoroughly after each addition.
Roughly chop pecans. Add pecans, cherries, and rice cereal to cookie dough. Stir to combine. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.
Bake cookies for 10-12 minutes until lightly browned. Remove from oven. Transfer cookies to a baking rack to cool completely.