Preheat oven to 375 degrees. Place cream cheese, 4 tablespoons softened butter, and a pinch of salt in a large bowl. Stir until fully combined and smooth. Add powdered sugar and stir to combine. Add half the flour and half the pecans, stirring until just incorporated. Repeat with remaining flour and pecans. Cover and chill in refrigerator at least 20 minutes. For each cookie, measure out 1 tablespoon dough; roll to form a ball (you’ll make 12-15 cookies). Place on a parchment-lined baking sheet about 2 inches apart. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Fill each indentation with ½ teaspoon cherry jam. Bake 15-17 minutes, or until just golden at the edges. Cookies will still be soft. Allow to cool for 10 minutes. Enjoy!