Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, cream butter and sugar together until light and fluffy.

Mix in the egg and vanilla extract until combined.

Add pink gel food coloring and mix until the color is even.

Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.

Scoop the dough, roll into balls, flatten slightly, and shape into hearts. Place on the prepared baking sheet, leaving space between cookies.

Bake for 10–12 minutes, until the edges are set but centers are soft.

While still warm, gently press an indentation into the center of each cookie using the back of a spoon. Let cookies cool completely.

For the ganache, heat heavy cream until steaming. Pour over white chocolate, let sit 1 minute, then stir until smooth. Cool until thick but pipeable.

Pipe white chocolate ganache into the center of each cookie.

Top with fresh raspberries, sliced strawberries, and blackberries.