Beat together butter, vanilla extract and milk until smooth and creamy with a mixer. Add powdered sugar and continue beating until combined. Fold in coconut, cherries and pecans with a spoon. Refrigerate for at least an hour.

Line a pan with parchment paper. I used a 10 x 15 baking sheet. Use a tablespoon of mixture and your hands to form balls from chilled mixture. Place the baking sheet back in the refrigerator while melting chocolate chips and shortening in the microwave until smooth. About a minute or two.

Use a fork to dip and roll the balls in the melted chocolate. Place the dipped balls back on the baking sheet as you dip them. Can place back in refrigerator to harden after dipping. Makes about 40 to 50 candies depending on size you make them.