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 pineapple on top of the brown sugar mixture, then press half of a maraschino cherry in the center of each one.

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 ½ tablespoons of cookie dough and press it over the pineapple and cherry topping in each muffin cup. Gently flatten the dough so it evenly covers the topping.

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

Let the cookies cool in the muffin tin for 5 minutes before carefully flipping the tin over onto a parchment-lined surface or cooling rack.

Serve warm or at room temperature. Enjoy the caramelized pineapple topping with the soft sugar cookie base!