In another bowl mix together flour, baking soda, salt and nutmeg.
Set aside enough cherry halves so that there is enough to top each cookie with one.
Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
Add half of flour mixture and mix well. Add remaining flour and mix.
Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
Refrigerate dough for an hour or more (may be refrigerated overnight).
Preheat oven to 350.
Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.