I love cherries with chocolate, so I might just have to give these a try! This recipe has an obvious Christmas-color scheme. You could certainly omit the green cherries and put the nuts into the uncolored third as you described. Another variation I found used well-drained maraschino cherries and a 1-oz square of melted unsweetened chocolate in place of the chips.

RIBBON COOKIES

1 c. butter or margarine, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup diced red candied cherries
1/3 cup semi sweet chocolate morsels, melted
1/4 cup chopped pecans
1/4 cup diced green candied cherries

Line bottom and sides of a 9 x 5 x 3 inch loaf pan with aluminum foil; set aside.

Cream butter; gradually add sugar beating well at medium speed of an electric mixer. Add egg and vanilla; mix well.

Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing until blended. Dough will be stiff. Divide dough into thirds. Add red cherries to one third and press into prepared pan. Add chocolate and pecans to one third and press into pan over cherry layer. Add green cherries to remaining third and press into pan over chocolate layer. Cover and chill for at least 3 hours.

WHEN READY TO BAKE:
Invert pan to remove dough. Cut dough in half lengthwise. Cut each section of dough crosswise into 1/8 inch slices. Place 1 1/2 inches apart on cookie sheets.

Bake in preheated 350° oven for 10 to 12 minutes. Cool on wire rack.

Yield 4 1/2 dozen.