In a medium size bowl, using an electric hand mixer, on medium speed, cream the cream cheese until smooth and creamy. About 2 minutes.

With a rubber spatula, scrape down he sides, and add the sugar. Cream for 1 more minute.

Add the egg yolk, and cream for 30 more seconds. Set aside or place in a piping bag!

In a medium size mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon.

In a stand mixer fitted with a paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 4 minutes.

Add the egg, and mix on medium speed for 30 seconds, with a rubber spatula, scrape down the sides and the bottom of the bowl. Add the egg yolk, and vanilla and mix for 30 more seconds.

On the lowest speed, add the dry ingredients to the wet ingredients just until there are no more signs of flour. Don’t over mix.

If you have a kitchen scale, evenly divide the dough between 10 balls (mine were 4 ounce each). Roll in the palm of your hand to form a ball.

Take the back of a spoon and press it into the middle of each cookie to form a divot. Using a piping bag, pipe into half of the divot with the cream cheese filling. Using a spoon, fill the other half with cherry pie filling. Let it sit in the fridge for 1-2 hours or overnight.

When you are ready to bake, preheat the oven to 350, line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet.

Bake for 13-15 minutes. Allow the cookies to slightly cool, and then transfer them to a wire cooling rack to finish cooling.

While the cookies are cooling, make the glaze by combining 1 cup powder sugar and 3 teaspoons milk and mixing. Drizzle over the cookies!