In a mixing bowl, combine gluten-free flour, sugar, softened butter, 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 into desired shapes using a cookie cutter.

Place a spoonful of cherry pie filling in the center of each cookie shape.

Fold the dough over the filling and seal the edges.

Place the cookies on a baking sheet and bake for 20 minutes or until golden brown.