Preheat oven to 325 degrees.

In a mixing bowl, beat the butter and vanilla until creamy. Slowly add the sugar, beating well after each addition.

Combine the flour and salt and gradually add to the butter mixture. Beat until well blended.

Shape the dough into a disc and refrigerate for about 20 minutes. Then roll the dough to 1/8 thickness on a floured surface. Using a 3-inch cookie cutter, cut out hearts and place them 1/2 inch apart on a cookie sheet lined with parchment paper.

Bake for 12 to 14 minutes or until edges are lightly browned. Cool completely before decorating with cream.

Beat the cream cheese, sugar, and vanilla extract for 2 minutes. Add the heavy cream. Beat on medium speed for 2 minutes until thick and creamy.

Fill a piping bag with the cream mixture and add a medium-sized round tip. Pipe dots about 1/2 inch tall and round onto half the cookies. Layer a cookie on top of the cream and pipe more dots. Repeat until all cookies have cream on the second layer.

Decorate the cookies with edible flowers, candies, or cookies in your desired colors and theme.