In a medium bowl cream butter and sugar. Stir in pineapple until blended.
In food processor chop raisins and pecans until coarse ground. Stir into pineapple mixture.
Spread filling onto 3 cookies. Stack and gently press together. Top with plain cookie.
Repeat until you have 20 stacks.
Let stand 8 hours or overnight at room temperature until cookies are soft.
Just before serving beat cream with sugar and vanilla until stiff.
Frost cookie stacks with whipped cream. Sprinkle with coconut and top with cherry.