In a medium-sized mixing bowl, mix butter and cream cheese until fully combined.
Mix in sugar and vanilla.
Mix in flour until just combined.
Use a cookie scoop or your fingers to make balls of dough roughly two tablespoons each on a parchment- or Silpat-lined cookie sheet. Space the cookie balls about an inch apart. Of course, you can make the cookies bigger or smaller if you prefer.
Use your palm to flatten the top of each dough ball.
Press as many chopped pecans as desired into the flat tops of the balls.
Bake for 12-15 minutes or until the edges of the cookies just begin to brown.
Transfer cookies to a cooling rack.
Once cool, drizzle with chocolate syrup and caramel syrup.