• Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
• Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
• Roll into 1" balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
• Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.

For filling:

• Beat whipping cream till stiff peaks form. Set aside.
• Beat cream cheese till smooth. Beat in powdered sugar, vanilla, and almond extract. Add whipped cream, and beat till well combined.
• Fill cups with filling. I piped it in, but you can just spoon it in if you prefer.
• Top with cherry pie filling. Serve immediately.