1. Prepare the Topping:

• Preheat your oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray.
• In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
• Add a few pineapple chunks and a half cherry into each cup, arranging them neatly.

2. Make the Sugar Cookie Dough:

• In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Assemble the Cookies:

• Scoop a tablespoon of cookie dough and gently press it into each muffin cup over the pineapple and cherry mixture. Smooth the tops slightly with your fingers.

4. Bake:

• Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
• Let the cookies cool in the pan for 5 minutes. Run a knife around the edges of each cookie to loosen, then carefully invert the muffin tin onto a baking sheet or cooling rack. Tap gently to release the cookies.

5. Serve:

• Let the cookies cool completely. Serve as-is or with a dollop of whipped cream for an extra treat.