Sift flour, salt, sugar, baking soda and baking powder into a bowl. Beat eggs, buttermilk and butter in a second bowl. Mix together wet and dry ingredients, and stir until slightly lumpy. Dab quarter cup batter on heated, oiled griddle. Sprinkle half of the cherries and nuts over pancakes before turning to second side. Serve sprinkled with remainder of cherries and nuts, topped with 2 ounces of whipped cream per servings. From Chef Michael Valsich, Miramar Sheraton Hotel.