You'll need two bowls for this-
combine your dry in one-flour, baking powder and salt in one
in the other cream together your cream cheese, sugar, and butter until smooth and creamy.
To the wet bowl add your eggs and vanilla and mix until incorporated.
Then add the flour mix to this and put it in the fridge for at least 30 minutes. This is a VERY important step..it's a sticky batter and it needs time to chill out (literally).
Set oven at 350-and get out two baking sheets and prep them. I don't have a silpat, and I was out of parchment paper, so I gave the pans a healthy spray of butter flavored spray and it did fine.
Roll the dough in 1 1/2 inch balls, then roll into the graham cracker crumbs, place about 2 inches apart on your baking sheets-make an indent in the center with a tablespoon measuring spoon. If you are using cherry pie filling you can get about 3 cherries in each...if you use jam you can get about 3/4 tablespoon in there.
Bake 12-14 minutes or until the edges just start to brown. Let the cookies cool on the sheets for about 5 minutes, then transfer them to a cooling rack.
These babies won't last long! Also...if you are a cookie dough eater like someone I know *points to self* TRY not to eat all the dough....it's amazing!