Preheat oven to 350 degrees. Lightly grease a half sheet pan and set aside. Alternately, you can line with parchment paper and set aside.

In a large bowl, stir butter and sugar until well mixed. Add the egg, vanilla extract and almond extract and stir again. Slowly incorporate the flour and baking powder until a dough forms. If it looks a little crumbly, this is normal. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.

Scoop and roll into 3 tablespoon dough balls (large cookie scoop) and press with a glass to spread. Refrigerate 5 minutes before baking to help them hold their shape.

Bake 8-10 minutes, then cool 5 minutes on the hot baking sheet before cooling completely on cooling racks.

Place all frosting ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.

Frost cooled cookies generously with cream cheese frosting, then top with any desired fresh fruit. Store on baking sheets lined with parchment paper and gently topped with plastic wrap in the fridge before serving.