In a medium bowl, beat softened butter and cream cheese until blended. Add flour; beat well. Cover; refrigerate 1 hour or until firm enough to handle. In a small bowl, stir together egg, brown sugar, melted butter, vanilla and salt until well blended. Shape chilled dough into 24 balls (1-inch each); press balls onto bottom and up sides of ungreased mini muffin cups. Place 2 mini kisses in each cup. Spoon about 1 tsp pecans over mini kisses. Fill each cup with egg mixture. Bake at 325° for 25 minutes or until filling is set. Lightly press 1 baking pieces in the center of each cookie. Cool in pan on wire rack. Remove from pan.