In a mixing bowl, combine gluten-free flour, softened butter, sugar, egg, vanilla extract, and salt. Mix until a dough forms.

Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C).

Roll out the chilled dough on a floured surface and cut out cookie shapes using a cookie cutter.

Place half of the cookies on a baking sheet and add a spoonful of cherry pie filling on top of each.

Top with the remaining cookies and seal the edges.

Bake for 20 minutes or until golden brown.