• Line a large baking sheet with parchment paper or a silicon mat. 
• In a small mixing bowl, combine 2 cups of all-purpose and ½ teaspoon kosher salt using a whisk.  
• In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ⅔ cup granulated sugar with a hand or stand mixer until light and fluffy, about 2 – 3 minutes. Add 1 teaspoon pure vanilla extract and ¼ teaspoon almond extract, mixing until combined.
• Gradually add the flour mixture, mixing until a soft dough forms. The dough should be soft but not sticky. Gather the dough into a ball. 
• Use a 1-tablespoon cookie scoop to portion out the dough. Roll each scoop with your hands into a dough ball and place it on the prepared baking sheet about 2 inches apart. 
• Using a teaspoon or your thumb, gently press an indention into the center of each cookie. Place in the freezer and chill for 30 minutes. 
• While the dough is chilling, preheat your oven to 350°F. After 30 minutes, remove the baking sheet from the freezer and add a single cherry with a small amount of the fruit glaze from the pie filling.    Bake for 15 – 20 minutes or until the edges are set and lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Make the Icing

• Whisk together 1 cup of powdered sugar, 3 - 4 tablespoons of heavy cream, and ¼ teaspoon of pure vanilla extract until smooth.
• Drizzle over the cooled cookies using a piping bag or spoon. Allow the icing to set for 1 to 2 hours, or place the cookies in the refrigerator for about 30 minutes for faster results to help the icing firm up more quickly.