Line two baking sheets with parchment paper or wax paper.

In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves, then let it boil undisturbed until it reaches 260°F, about 15 to 18 minutes.

While the syrup cooks, whip the egg whites and salt in a stand mixer until stiff, glossy peaks form, about 3 to 4 minutes.

Once the syrup reaches 260°F, remove it from heat. With the mixer running on medium-low, carefully stream in the hot syrup into the whipped egg whites. Increase speed to medium-high and beat for 8 to 10 minutes until thick and glossy.

Fold in the vanilla extract, then quickly fold in the pecans and optional cherries. Drop rounded tablespoons onto the prepared baking sheets, spacing them about 1 inch apart.

Let the divinity sit at room temperature for at least 2 hours or until firm. Store in an airtight container.