1. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Scoop 1 tablespoon portions of the filling onto a parchment-lined plate and place them in the freezer until firm, about 30 minutes.

2. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1-2 minutes. Add the egg and vanilla extract, and mix well. Then, stir in the all-purpose flour, baking soda, and baking powder until the dough is just combined. Chill the dough in the refrigerator for 10 minutes to firm it up.

3. In a small bowl, mix the brown sugar, ground cinnamon, and softened butter until well combined, creating a fragrant cinnamon swirl mixture.

4. Preheat your oven to 350°F.

5. Take approximately 1/3 cup of the chilled cookie dough and flatten it in the palm of your hand. Place one of the frozen cream cheese balls in the center, then fold the dough around the filling and seal it completely. Roll the dough ball in the granulated sugar to coat it evenly.

6. Place the assembled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-13 minutes, or until the edges are set and lightly golden.

7. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.