Line two cookie sheets with silicone baking mats or parchment paper.
In a large bowl, beat together the butter, cream cheese and sugar until fluffy and well combined.
Beat in egg, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda and salt.
Stir flour mixture into wet mixture until just incorporated.
Cover and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate dough for 8-24 hours.
Toward the end of the chilling time, preheat oven to 350°.
Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 1/2 tablespoons).
Roll each ball in graham cracker crumbs and return to prepared baking sheet.
Gently press your thumb into the dough ball to create an indentation.
Fill indentations with fruit filling.
Bake for 8-10 minutes. You want the edges to be just barely golden brown.
Remove from oven and let cool for 5-10 minutes on the cookie sheet. Transfer to wire rack to finish cooling.
Blueberry fruit topping would also be delicious in place of cherry!