Preheat oven to 350°F.
In non-stick pan over medium heat, sauté apples and concentrate for 5 minutes or until apples are tender and liquid is gone. Remove from pan and set aside.
In same pan, melt 1 tablespoon butter. Add pecan halves; sauté 5 minutes or until toasted. Set aside.
In bowl of electric mixer, beat 2/3 cup butter, sugar and brown sugar together until fluffy. Beat in egg and vanilla.
In separate bowl, whisk together flour, baking soda, apple pie spice and salt. Add flour mixture to butter and egg mixture. Stir in toffee bits, chopped pecans, cherries and cooled apples.
Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Bake 8-10 minutes or until set. Cool 1 minute on baking sheets. Transfer to cooling rack to cool completely.
Microwave caramels and milk together on high, stirring every 30 seconds, until melted and smooth.
Microwave chocolate chips in 10 second increments, stirring, until melted.
Drizzle cookies with caramel and then with melted chocolate. While chocolate is still soft, top each cookie with a buttered pecan half.