Preheat oven to 350 degrees F.

In a large bowl cream the butter and brown sugar until light and fluffy. Add in vanilla and mix well.

In a small bowl combine the flour, cinnamon and salt. Slowly add to creamed mixture and mix just until combined.

Form dough into 1" balls and place on ungreased baking sheet. Flatten slightly and using your thumb press in the center of each dough ball. I also use my pointer finger to round out the indentation and make it a little larger around. (it holds more filling this way). Fill each indentation with jam. May sprinkle top with optional chopped pecans.

Bake for 12-14 minutes or just until set. Let cookies cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. May drizzle with melted chocolate.