Cherry Cheesecake Cookies

3 1/2 cups flour

2 teaspoons  baking powder

1 teaspoon salt

2 (8 ounce) packages cream cheese softened

1 1/2 sticks butter, softened

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

1 cup graham cracker crumbs

1 (20 ounce) can cherry pie filling

1.Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

2 Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.

3 Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 14 to 15 minutes, Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

(Cookies can be stored in airtight container for 2 days.).