Spread the pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes then set aside to cool.
In a large mixing bowl using an electric mixer, cream together cream cheese, condensed milk and pineapple juice until smooth. Add marshmallow fluff whip just until combined.
By hand fold in the pineapple, coconut, cherries and pecans. Reserve 2 Tbsp pecans for garnish. Add 2/3 of the whipped topping. Mix well.
Pour into a serving bowl, cover and chill for 3 hours or overnight.
Before serving, garnish the top with the remaining whipped topping, reserved pecans and additional cherries, if desired. Serve with graham crackers or vanilla wafers for dipping.