Preheat the oven to 350°. Line baking sheet with parchment paper or silicone baking mats.

In a medium bowl, whisk together the graham cracker crumbs, flour and baking powder.

In a medium bowl, with a hand mixer or stand mixer, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg white and beat until well combined.

Stir graham cracker mixture into butter mixture until combined.

In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.

Using a medium cookie scoop about 2 tablespoons, scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.

Spoon or pipe the cream cheese mixture into the indents you made in the cookies.

Bake for 12 minutes or until filling is barely set and the cookies are lightly golden.

Allow to cool for 5 minutes on the baking sheet before removing them and cooking completely on wire rack.

Spoon cherry pie filling onto your cookies before serving.