1Preheat oven to 350^. Spray cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 c. shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of cherry preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
2Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
3To make frosting:
Combine the powdered sugar, remaining cherry preserves and shortening. Mix well. Frost cooled cookies and sprinkle with coconut if desired, or melt chips in microwave for 30 second intervals stirring after each until melted.Then dip end of cookie in chocolate and sprinkle with the coconut.