1. Preheat the oven to 350°F and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.

5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

6. Cover the dough and refrigerate for 30 minutes to make shaping easier.

7. Scoop the dough into equal-sized balls and flatten each slightly into rounds.

8. Place a small spoonful of cherry pie filling in the center of half the dough rounds.

9. Top with another dough round and pinch the edges tightly to seal the filling inside.

10. Arrange the cookies on the prepared baking sheet, leaving space between each cookie.

11. Bake for 12 to 15 minutes or until the edges are lightly golden and the centers remain soft.

12. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.

13. Whisk together powdered sugar and milk or cream until smooth to create the glaze.

14. Spoon or drizzle the glaze over the cooled cookies.

15. Immediately decorate with sprinkles before the glaze sets.

16. Allow the glaze to firm slightly before serving or storing.