In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. .

Preheat the oven to 350 degrees F (175 degrees C).

With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. (I found that you should not go over 9 minutes because when I did the cookies burst and sticky cherry juice would flow out.) Cookies should be set and slightly cracked.

Grate a little red baking chips on top when first out of the oven