Preheat oven to 350 degrees. Spray a 24 count mini muffin tin with non-stick spray.
In the bowl of a stand mixer with paddle attachment, or in a large bowl using hand held mixer, cream the butter and sugar until light and fluffy. Add the egg, vanilla, and almond extracts mixing well and scraping down sides of bowl as needed.
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients with mixer running (I do this in thirds) just until mixture is combined.
Evenly distribute dough between the 24 muffin cups.
Bake for 10-12 minutes until cups are cooked through in the center.
Remove pan from oven, and gently use the bottom of a measuring teaspoon to press down the center of each cookie cup.
Allow to cool in pan for 10 minutes, before removing from pan to cool completely before filling.
Using your stand mixer with paddle attachment, or large bowl with hand mixer, combine the cream cheese and pie filling over medium speed until fluffy and well mixed.
Pipe or spoon the filling into the cookie cups.
Top with whipping cream and/or cherries as desired.