Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats.

In a large mixing bowl, combine the room temperature butter and brown sugar using an electric mixer on high speed until light and fluffy, about 3 minutes. Scrape the bowl occasionally.

Add the egg and vanilla extract to the mixture, and mix on medium speed until fully combined and fluffy.

Add the salt, baking soda, and graham cracker crumbs to the bowl, and mix until just combined. Gradually incorporate the flour, one cup at a time, mixing on low speed until fully incorporated.

Using a ⅓ cup scoop, portion out 12 balls of dough. Optionally, roll each ball in additional graham cracker crumbs.

Place the dough balls evenly on the prepared baking sheets.

Bake the cookies in the preheated oven for 10-11 minutes or until they begin to crack on top. Allow to cool completely on the baking sheets.

In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.

Gradually add the powdered sugar on low speed until combined. Add vanilla extract and mix well. For thickness, add cornstarch one tablespoon at a time until desired consistency is reached.

Transfer the frosting into a piping bag fitted with a large round tip and frost each cooled cookie in a spiral pattern.

In a small bowl, mix together the remaining graham cracker crumbs and melted butter, then sprinkle this over the frosted cookies.

Spoon cherry pie filling onto each cookie, placing 3-5 cherries per cookie.