Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then blend in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this to the wet ingredients.

Roll the dough into 1-inch balls and place them on the baking sheet, creating an indentation in the center.

Fill each indentation with approximately 1 teaspoon of cherry jam and bake for 12-15 minutes.

Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Prepare the strawberry frosting by mixing 1 ½ cups of powdered sugar with 3 tablespoons of strawberry puree and pink food coloring until smooth.

Spread a layer of strawberry frosting over each cooled cookie and dust with powdered sugar if desired.