In a mixing bowl, whisk together 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt and set aside.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, mix ¾ cup unsalted butter and 4-ounces cream cheese together on medium speed until combined, about a minute or two. Add 1 cup granulated sugar and mix on medium speed until light and fluffy, about 2-3 minutes longer.

Add 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 large egg and mix on medium-low speed until fully incorporated and no visible streaks of egg remain, about a minute.

Slowly add the dry mixture to the wet mixture in 2-3 increments and mix on low speed until the dough just comes together. Chill the dough in the fridge for about 45 minutes to an hour.

Preheat the oven to 350°F / 180°C and line a half-sheet baking sheet with parchment paper or a silicone baking mat.

Prepare a small bowl, or several small bowls, with various colored sanding sugars and/or sprinkles. Scoop about 1 tablespoon of dough out and roll into a ball, then roll in one of your sanding sugars or sprinkles and place on the baking rack. The cookies don’t spread much while they bake, so you should be able to fit about 16 on a baking sheet. Use the bottom of a glass or measuring cup and press down slightly on each cookie, this will help them cook evenly and keep their shape.

Cook for 10-12 minutes (mine usually took right at 11mins) and remove from the oven. Immediately push the chocolates into the tops and let them cool on the sheet for 3-5 minutes. Transfer to a cooling rack and allow the cookies to cool for about an hour so that the chocolate can fully set before serving or storing.