Preheat oven to 350°F. Line two baking sheets with parchment paper. 

In a large mixing bowl or bowl from a stand mixer with paddle attachment, cream butter and sugar until light and fluffy. 

Beat in egg, then vanilla until well-combined.

In a separate, medium-sized mixing bowl, whisk together flour, baking powder and salt. 

Gradually add flour mixture to butter mixture, beating on low speed of mixer after each addition.

On a lightly floured surface, roll dough to 1/8-inch thickness and use a cookie cutter to cut into 2 and 1/4-inch rounds. You can use a traditional, larger round cookie cutter as well. 

Transfer unbaked cookies to prepared cookie sheets and bake in 350°F oven for 8 to 10 minutes until edges are lightly browned. Keep a close eye on them as they can brown quickly once they’re done.

Cool completely on wire racks for at least 30 minutes.

Make the Icing: In a small mixing bowl, combine icing sugar (and almond extract if using). Stir in hot water. The consistency should be spreadable but not too runny. 

Spread icing on cookie tops, not quite to the edge of the cookie. Slice cherries into small pieces and top each cookie with a cherry.