In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Preheat the oven to 350°F (175°C).

Scoop tablespoon-sized amounts of dough and flatten them in your hand.

Place a spoonful of cherry pie filling in the center and fold the dough over to seal.

Place the cookies on a baking sheet lined with parchment paper.

Bake for 20 minutes or until golden brown.