Preheat the oven to 350°F (175°C). Lightly grease a half sheet pan or line it with parchment paper for easy release.

In a large bowl, stir together butter and sugar until combined. Add the egg, vanilla, and almond extract, mixing until smooth. Gradually add flour and baking powder until a soft dough forms. If slightly crumbly, press a bit together—if it holds, it’s ready.

Scoop about 3 tablespoons of dough, roll into balls, and place on the baking sheet. Gently flatten with a glass, then chill for 5 minutes to help them keep their shape.

Bake for 8–10 minutes until edges are set and bottoms are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat butter, cream cheese, powdered sugar, and vanilla until smooth and thick. Adjust consistency with a little milk if too thick or more sugar if too soft.

Spread frosting over cooled cookies, then arrange fresh fruit on top. Press lightly so it stays in place.

Chill for 15–20 minutes before serving to set the frosting and improve texture.