In a large bowl sift together flour, baking soda, cream of tartar and salt. Set aside.

In a smaller bowl cream together your butter and sugars. Add eggs and vanilla mixing until combined.

Pour flour mixture into butter mixture in two additions mixing well each time. Once combined add in your krispy cereal, cherries, coconut, pecans and toffee bits. Stir just until incorporated.

Place dough in fridge for 30 minutes.

Preheat oven to 350.

Drop tbsp sized cookie dough onto parchment lined baking sheets leaving 1 inch between cookies. Bake for 6 minutes then turn and rotate cookie sheets in oven. Bake for another 6 minutes or until cookies lightly browned around the edges. I always rotate the trays in the oven so the cookies bake evenly on all sides.

Remove from oven and let sit on sheet for 5 minutes before transferring to racks to cool completely.

Once cooled dip one side in melted white chocolate and sprinkle with crushed candy canes. Let sit on parchment lined sheet until white chocolate has dried.