Cream butter; gradually add sugar, beating well until light and fluffy. Add egg and beat well; stir in almond extract. Stir in melted chocolate, mixing well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans
Shape dough into two 10x2" blocks or cylinders. Wrap in plastic wrap; freeze several hours or overnight
Cut dough into 1/4" slices; place on ungreased cookie sheets. Bake at 375 °F (180 °C), for 10 to 12 minutes.