Preheat your oven to 350°F (175°C) and grease your mini round cake pan or muffin tin.

Cream together 1 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy, about 3-5 minutes.

Add in 2 large eggs, 2 teaspoons vanilla extract, and 0.5 cup sour cream. Mix until fully integrated.

Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cornstarch, and 0.5 teaspoon salt in a separate bowl.

Combine the dry ingredients into the wet mixture gradually, mixing until just combined. Set aside.

Blend 0.5 cup melted unsalted butter and 1 cup light brown sugar until smooth to create a glaze.

Spoon about 1 tablespoon of the brown sugar mixture into each cavity of your prepared pan.

Place a pineapple slice and a maraschino cherry in each cavity.

Scoop cookie dough over the fruit-topped cavities and flatten slightly for even baking.

Bake for 25 minutes, until golden and the brown sugar is bubbling.

Cool for 10 minutes, then invert cookies onto wax paper.

Allow cookies to cool completely before serving and store leftovers in an airtight container.