In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the cream cheese and butter for 1 minute. Add the sugar and mix until well combined. Mix in egg yolks and vanilla
Add dry ingredients to the mixing bowl. Start on low speed and increase to medium, mixing until well combined. Refrigerate the dough for at least 30 minutes or even up to overnight.
Preheat the oven to 350°. Line a cookie sheet with a baking mat or parchment paper or spray lightly with cooking spray. Pour the graham cracker crumbs onto a plate or into a small bowl.
Using a 1 tablespoon cookie dough scooper, scoop dough into balls. Roll the balls in the graham cracker crumbs, covering completely with graham cracker crumbs. Place two inches apart on the prepared cookie sheet.
Bake the cookies for 10 minutes. Immediately, using the back of a ½ tablespoon measuring spoon, press an indentation in the middle of each cookie, trying not to break the “sides” of the cookies.
Using a fork, place two cherries into the middle of each cookie. Using a fork, rather than a spoon, helps to decrease the amount of pie filling juices so that the filling does not overflow.
Store in the refrigerator until serving.
It would be easy to use any pie filling topping on this as well.
These taste good when warm but, unlike most baked cookies, they are actually better when chilled.
Step 7 can be done before baking. However, the oven heat can make the pie filling easily run out of the indentation.
I used store bought graham cracker crumbs because they are consistent in size and ground really fine. But the crumbs can certainly be made at home in a food processor.