Place cottage cheese in a blender jar or food processor container. Cover and blend or process until smooth, stopping blender and scraping down sides as needed (food processor results will be slightly less smooth than blender). Transfer blended or processed cottage cheese to a serving bowl. Stir in sour cream, brown sugar, pecans, cherries, and lemon peel until combined. Serve immediately or cover and refrigerate up to 8 hours before serving. (Spread can be chilled up to 24 hours, but cherries will begin to stain the spread.) Spread on muffins, toasted English muffins, toast, or bagels. Makes 2-1/3 cups spread (14, 2-Tbsp. servings).

To toast nuts, preheat oven to 350 degrees F. Spread nuts in single layer on baking sheet. Bake for 5 to 7 minutes or until lightly toasted.