Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a medium bowl, sift together the almond flour, powdered sugar, and salt. Set aside.

In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form, about 5-7 minutes.

Add the vanilla extract and mix until combined. Gently fold in the almond flour mixture using a spatula until just combined.

Divide the batter into two bowls. Add red food coloring to one bowl and blue food coloring to the other, mixing until you achieve your desired shades.

Transfer each colored batter into separate piping bags fitted with round tips. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.

Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

Bake the macarons for 15-18 minutes, rotating the sheets halfway through. Allow them to cool completely on the baking sheets.

While the macarons cool, prepare the filling by beating the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

To assemble, pair up macaron shells of similar size. Pipe a dollop of the cream cheese filling onto the flat side of one shell, then top with a spoonful of cherry pie filling. Place the matching shell on top to create a sandwich.

Refrigerate the assembled macarons for at least 30 minutes before serving to allow the flavors to meld.