Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Remove pineapple rings from can and lay them on paper towels. Press firmly to remove as much moisture as possible.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.

Scoop dough into balls and place on prepared baking sheets, spacing them 3 inches apart.

Flatten each dough ball slightly, then press a dried pineapple ring into the center of each.

Place a maraschino cherry in the center of each pineapple ring.

Brush the pineapple tops with melted butter and sprinkle with a little extra brown sugar.

Bake for 10-12 minutes until edges are golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack.