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In a small bowl, combine the flour, baking powder, and salt, then set it aside.
Using a mini stand mixer with a paddle attachment or a hand-held electric mixer, beat the softened cream cheese and butter together until creamy, which should take about 1 minute.
While mixing, gradually add the sugar and continue to beat until well combined.
Next, incorporate the egg yolk and vanilla extract, mixing until everything is combined.
Add the flour mixture to the bowl and mix until just combined.
Cover the dough and place it in the refrigerator to chill for 20 minutes.
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Prepare the crushed graham crackers in a shallow dish.
Scoop out heaping tablespoon-sized portions of dough, roll them into balls, and then coat them in the crushed graham crackers.
Arrange the cookies on the prepared sheet, leaving about 2 inches of space between each one.
Using the back of a tablespoon, create a large indent in the center of each cookie.
Place 3 cherries in the center of each indent.
Bake the cookies for 12 to 13 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
You can serve them warm or chill them before serving, depending on your preference!