Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

Sift or whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, beat the cream cheese and butter until smooth. Cream in the sugar for 1-2 minutes.

Add the almond extract and eggs, mixing until combined.

Slowly add the flour mixture until just mixed. Do not overmix.

Spray a 1 1/2 tablespoon cookie scoop with cooking spray and then dollop heaping mounds onto the cookie sheet about 2 inches apart. Reapply cooking spray as needed.

Bake each batch for 11-2 minutes or until cookies are set. There will be no brown, but slightly cracked and springy when touched.

Remove and immediately make a well in each hot cookie using the back of a 1/4 teaspoon. Allow to cool on the cookie sheet for 5 more minutes before transferring to a wire cooling rack to cool fully.

When cooled, spoon a small amount of powdered sugar icing into each well. Top with a candied cherry while still tacky.

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