Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with parchment rounds.

In a small bowl, mix the melted butter and brown sugar until combined.

Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.

Place a few small pieces of drained pineapple on top of the brown sugar mixture.

Press half of a maraschino cherry into the center of each cup.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Take about 1 1/2 tablespoons of cookie dough and press it over the pineapple and cherry topping in each muffin cup, gently flattening the dough so it evenly covers the topping.

Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.