In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of sugar together until light and fluffy, about 3-5 minutes. Then, add 2 eggs along with 2 teaspoons of vanilla extract and 1 teaspoon of almond extract, mixing until well combined. Gradually incorporate 1 teaspoon of baking powder, ½ teaspoon of kosher salt, and 3 cups of all-purpose flour until a soft, slightly sticky dough forms. Cover and chill the dough for 20 minutes.

Preheat your oven to 375°F (190°C), and prepare your baking sheets by lining them with parchment paper. Using a cookie scoop, drop rounded tablespoons of the chilled cookie dough onto the prepared sheets, leaving space between each for spreading. Alternatively, roll out the dough and cut into festive shapes. Bake for 7-9 minutes or until the edges are lightly golden but the centers remain soft. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting, beat together 8 ounces of softened cream cheese and ½ cup of unsalted butter in a medium bowl until light and fluffy, about 2-3 minutes. Gradually add 2 cups of powdered sugar, mixing until smooth. Stir in 1 teaspoon of vanilla and a pinch of salt for added flavor. Adjust the consistency with a tablespoon of milk if needed.

Once the cookies are completely cooled, generously frost each one with the cream cheese frosting using a spatula or a piping bag for decorative flair. For the finishing touch, top each frosted cookie with an assortment of fresh fruits like strawberries, kiwi, and blackberries.