1-Make the peach compote: Combine diced peaches, brown sugar, cornstarch, and water in a saucepan; cook over medium heat, stirring occasionally, until tender and jammy, about 5-7 minutes.

2-Cool compote: Remove from heat and let cool completely before using.

3-Make the cinnamon crumble: Mix flour, brown sugar, cinnamon, and melted butter until crumbly.

4-Bake crumble: Spread on a parchment-lined baking sheet and bake at 350°F for 5 minutes.

5-Cool and crumble: Let it cool, then break into small crumbs.

6-Prepare oven and pans: Preheat oven to 350°F and line two baking sheets with parchment paper.

7-Mix dry ingredients: Whisk flour, cinnamon, baking powder, baking soda, and salt together.

8-Mix wet ingredients: Whisk melted butter, granulated sugar, brown sugar, egg, and vanilla until smooth.

9-Combine and chill dough: Stir dry ingredients into wet ingredients just until combined; chill dough for at least 30 minutes.

10-Scoop dough: Portion 4-tablespoon scoops onto prepared sheets, spacing them 3 inches apart.

11-Bake cookies: Bake 11-12 minutes until edges are lightly golden and centers are soft.

12-Make indentations: Immediately after baking, press a small indentation in the center of each cookie with a spoon. Cool on sheet for 5 minutes, then transfer to a wire rack.

13-Make frosting: Beat softened cream cheese, powdered sugar, cinnamon, and vanilla until smooth and creamy.

14-Prepare piping bag: Transfer frosting to a piping bag with a small round tip (or zip-top bag with corner snipped); set aside until cookies are completely cool.

15-Fill compote: Once cookies are completely cool, spoon about 1 teaspoon peach compote into each indentation.

16-Pipe frosting: Pipe a swirl of cinnamon cream cheese frosting over the compote.

17-Add crumble: Sprinkle cinnamon crumble generously on top.

18-Serve: Serve immediately. Best enjoyed the same day.