In a medium mixing bowl, whisk together flour, baking powder and salt; set aside. In an electric mixer, beat butter with sugar until light and fluffy. Add eggs; beat just until well combined. Add milk and vanilla. Add flour mixture; beat on low speed just until flour is no longer visible. Fold in nuts, dates and chopped cherries by hand. Drop about 3 dozen evenly sized rounded spoonfuls (2 tbsp. each) 2" apart on 4 parchment-lined baking sheets; roll each scoop into a ball and roll in cereal crumbs. Cut whole cherries in half; top each cookie with a cherry half. Bake pans 2 at a time in a preheated 350° oven until just barely set and slightly puffy (10 min.). Remove from oven; move cookies to wire racks to cool completely. Store in an airtight container for up to 1 week.