Step 1

Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

Step 2

With a hand mixer, cream together sugar and butter. Add egg and vanilla.

Step 3

In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.

Step 4

Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth - it will all bake the same.

Step 5

Bake cookies for 15-18 minutes, making sure they're not getting too brown at the end. {If they are, pull them out.}

Step 6

Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don't push through cookie completely.

Step 7

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.

Step 8

Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.

Step 9

Drizzle tops with melted white chocolate, if desired. Enjoy!