Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or grease them lightly.

Cream together 1 cup of softened salted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Then, add in 1 beaten egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Mix until well combined.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour and 1 teaspoon of baking powder, then gradually mix the dry ingredients into the wet mixture until a smooth dough forms.

Scoop about 3 tablespoons of dough and roll into balls. Place on baking sheets, leaving space between each cookie and gently flattening them slightly with your hands. Refrigerate for 5 minutes.

Bake for 8-10 minutes or until the edges are golden. Let the cookies sit for 5 minutes, then transfer them to cool completely.

In a medium bowl, beat together 8 ounces of softened cream cheese and 1/4 cup of softened butter until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon vanilla extract, mixing until creamy.

Spread a layer of cream cheese frosting on each cooled cookie, then arrange an assortment of fresh fruits on top.

Place the assembled cookies in the refrigerator to chill for about 30 minutes. Serve chilled or at room temperature.