Drain the liquid from the can of cherries into a small saucepan. Whisk in sugar, cornstarch, and almond extract. Cook over Medium/High heat and bring to a boil. Once the mixture is boiling, reduce heat to a simmer, and allow to cook for a few minutes.
Once the mixture starts to thicken, fold in cherries and cook for 1 minute longer. (The mixture should be thick enough to coat the back of your spoon, but not gloppy.) Set aside to cool. Can be made 1-2 days in advance.
For the cookies:
Whisk the flour and baking powder together in a small bowl. Set aside.
Using a stand mixer fitted with the paddle attachment (or a hand-held electric mixer), beat together the cream cheese and butter until creamy, about 1 minute.
While the mixer is running, pour in the sugar and beat until combined. Add egg yolk and vanilla, beat until combined. Lastly, add the flour mixture and beat until just combined. (Do not overmix)
Cover the dough and chill for at least 20 minutes.
Meanwhile, preheat your oven to 350F. Line a cookie sheet and set aside. Pour graham cracker crumbs into a shallow bowl.
When the dough is chilled, scoop into heaping tablespoon sized balls. Roll the dough in the graham cracker crumbs. Place each ball on the cookie sheet (about 2” apart). Using your thumb or the back of a spoon, make a large indent in the center of each cookie.
Place 3 cherries in the center of each cookie.
Bake the cookies for 12-14 minutes, or until golden brown. They will be quite soft, so allow to rest on the baking sheet for about 5 minutes before moving to wire racks to cool completely. Store cookies in the fridge for later deliciousness.