Preheat the oven to 325°F.

Using a stand mixer, beat the butter until light and fluffy, about 2 minutes. Add in the vanilla extract and continue beating for an additional 30 seconds.

Gradually add the flour and powdered sugar, mixing on medium speed until a soft dough forms.

Gather the dough into a large ball using your hands.

Roll the dough into balls approximately 1.5 to 2 inches in size and place them on a parchment-lined baking sheet.

Use your thumb to gently press a well into the center of each dough ball.

Fill each indentation with cherries from the cherry pie filling.

Bake for 12 to 15 minutes, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once fully cooled, melt the white chocolate chips in the microwave—start with 30 seconds, stir, then continue in 15-second intervals until smooth.

Transfer the melted chocolate into a plastic bag, seal it, then snip a small corner to create a piping bag. Drizzle the white chocolate over the tops of the cookies.

Allow the chocolate to set before serving.