1/4 cup each chopped walnuts, Brazil nuts and hazelnuts
In a large bowl, cream butter and brown sugar until light and fluffy; beat in milk and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cherries and nuts.
Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.