Drain maraschino cherries on paper towels. Chop cherries and drain again. Beat cream cheese with electric mixer on medium speed 3 to 4 minutes, or until cream cheese is smooth. Stir in pineapple and cherries. Refrigerate until firm, about 1 hour. Shape cheese mixture into two (4-inch) balls. Roll cheese balls in walnuts, pressing nuts into surface to adhere. Refrigerate about 1 hour or until chilled. Serve as a spread with crackers or vegetables. Makes 2 (4-inch) cheese balls. Tip: You can prepare this appetizer in advance, then freeze it for later use. Allow cheese balls to thaw in refrigerator before serving.