Cherry Cheesecake Cookies
(Makes 32)
3-1/2 cups all purpose flour

2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese softened
20 tablespoons (2-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup graham cracker crumbs
3 (20-ounce) cans cherry pie filling, drained

1. Combine flour, baking powder and salt in a bowl. With electric mixer on medium high speed, beat cream cheese, butter and sugar until smooth and creamy, 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture and mix until just combine. Divide dough in half, wrap in plastic wrap and refrigerate until firm, 2 hours.

2. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the graham cracker crumbs in a shallow dish. Working with one dough half, roll into 1-1/2 inch balls and then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using a rounded tablespoon measure make an indentation in the center of each ball. Place 3 cherries in each dimple. Bake until cookies have cracked and are set. 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 10 minutes, then transfer to a wire cooling rack. Repeat with the remaining dough.