Preheat your oven to 375 degrees F.

In a large mixing bowl, place your cream cheese, butter, and sugar. Using an electric hand mixer, mix the ingredients on high for 1-2 minutes until well mixed, lightly, and fluffy. Make sure to eliminate any lumps at this point.

Once mixed, add in the egg, vanilla, and almond extract, and mix until well combined.

Once the egg has been incorporated, add in the salt, baking powder, and flour. Stir with a wooden spoon until the dough is just beginning to form.

Lastly, add in your chocolate chunks, reserving about 1/4 of them to place on top of the cookies before baking. Add in the raspberries, and stir until the dough has come together. Try to stir as gently as you can to avoid turning the dough completely pink.

Once the dough has come together, cover it and place it in the fridge to rest for 20-30 minutes before baking.

After the dough has chilled, remove it from the fridge and scoop out 18 evenly sized cookies onto 2 lined 9x13 baking sheets (9 per sheet).

Take the remaining white chocolate chunks that you previously set aside, and evenly distribute them over the tops of the cookies, pressing them lightly into the dough so they remain in place.

Once all of the cookies have been scooped and prepared, place your baking sheet in the oven and bake for 12-15 minutes, or until the bottoms and edges have just begun to turn golden. You do not want to overbake, these cookies are meant to stay soft and tender.

After they have baked, remove them from the oven, place them on a wire rack to cool. Serve and enjoy!