In small bowl, combine 0.75 cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 3 cm deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time.