Preheat oven to 350°F.

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Place softened butter and granulated sugar into a large bowl. Use a mixer with a whisk attachment to mix the butter and sugar together on medium speed until pale and fluffy, for 1 minute.

Add the egg, vanilla extract, and almond extract, and continue to beat on medium speed until light and fluffy, 30 seconds to one minute.

Add the flour, baking powder, baking soda, and salt to bowl. Mix on low speed for about 1 minute to combine all ingredients and form a smooth dough.

Transfer dough to center of the baking sheet. Dust hands with flour and pat dough into a disc approximately 1/2-inch thick and 8 inches in diameter.

Bake the cookie on middle rack of oven until edges are golden brown and the center is puffy and matte, 19-21 minutes.

Check to see that cookie is done. Remove from oven or add time as needed. Allow cookie to cool completely before frosting and decorating.

While the cookie cools, make the frosting. Using a mixer with a whisk attachment, mix the cream cheese and butter together until smooth.

Add powdered sugar and a small pinch of salt and mix on low until combined and no lumps remain. Add vanilla extract and heavy cream. Mix on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Refrigerate frosting until just prior to serving.

Shortly before serving, slice the assorted fruit into bite-sized pieces.

Remove frosting from refrigerator and spread it over the center of the cookie, leaving a 1/2-inch border. Arrange sliced fruit on top of frosting.

Combine the apricot jam and water in a microwave-safe bowl. Microwave the jam on high until it thins to a syrupy consistency, 30-40 seconds.

Brush a thin layer of the apricot jam glaze over the fruit with a pastry brush.

Slice and serve the fruit cookie pizza immediately. Refrigerate leftovers in an airtight container for 1-2 days.