In a mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup each of granulated and brown sugar until light and fluffy, about 3-5 minutes.

Beat in 1 large egg and 1 teaspoon of pure vanilla extract until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add this dry mixture to wet ingredients, stirring gently until just combined.

Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a lined baking sheet.

Use a cookie scoop to portion out generous balls of dough, about 6 ounces each.

Create a small indentation in the center of each dough ball, spoon approximately one tablespoon of cherry pie filling, and cover with another mound of dough.

Bake for 12-15 minutes until edges are golden brown.

Allow to cool on a wire rack for about 10 minutes before glazing.

Whisk together 1 cup of powdered sugar and 2 tablespoons of milk for glaze, drizzle over cooled cookies, and sprinkle with red sugar sprinkles.