Preheat your oven to 350°F (175°C) and prepare two half-sheet pans with grease or parchment paper.

In a large mixing bowl, cream together the salted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the whole egg, vanilla extract, and almond extract, and beat well to combine.

Gradually sift in the all-purpose flour and baking powder, mixing on low speed until a crumbly dough forms. Avoid overmixing.

Scoop tablespoonfuls of dough, roll into balls, flatten gently, and chill in the refrigerator for 5 minutes.

Bake for 8-10 minutes until edges are lightly golden and centers are slightly soft. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack.

Prepare the cream cheese frosting by beating softened cream cheese and butter. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.

Frost each cooled cookie and arrange your favorite fresh fruits on top for serving.