Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
Remove from heat, and cool about 15 minutes.
Stir in sugar.
Add eggs, one at a time, stirring well after each addition.
Add flour and salt, stirring until blended.
Stir in cherries, pineapple, walnuts, and pecans.
Spoon mixture into 4 greased and floured 5 x 3 inch loaf pans.
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes.
Remove from pans and cool on wire racks.
Seal cakes in heavy-duty plastic wrap.
Chill 8 hours before cutting.