1. Preheat the oven to 180°C, gas mark 4. Using electric beaters, cream the butter, peanut butter and sugars for 3 minutes. Beat in the egg and vanilla then, using a wooden spoon, mix in the remaining cookie ingredients.
2. Roll heaped tablespoons of the mix into balls, space out on a parchment-lined tray and flatten slightly. Bake for 10-12 minutes, until juts golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.
3. For the filling, cream the peanut butter, soft cheese and icing sugar using electric beaters. Spread over half the cookies. Spread the remaining cookies with cherry conserve and sandwich together.
Recipe from September 2014 issue of Waitrose Kitchen magazine, by Katie Marshall.