In the bowl of a stand mixer, fitted with the paddle attachment, combine the cake mix, baking powder, eggs, vegetable oil, and lemon juice until it forms a dough.

Cover bowl with plastic wrap and refrigerate for at least one hour.

Line a baking sheet with wax or parchment paper and set aside.

In the bowl of a stand mixer, whip the cream cheese and both extracts together.

Add the powdered sugar, and continue beating until smooth.

Using a tablespoon, scoop out cream cheese filling and place onto lined baking sheet.

Continue with the rest of the filling.

Place baking sheet in the freezer for at least one hour.

Preheat oven to 375F degrees.

Line a large baking sheet with parchment paper.

Grease your hands with either nonstick cooking spray or butter.

Scoop out a small portion of dough about the size of a golf ball and flatten in the palm of your hand.

Place a tablespoon of the cream cheese filling in the center of the flattened dough, and carefully wrap the dough around the filling. (Make sure that no filling is showing. You don't want the cookies to leak while baking.)

Gently smooth out the seams, then flatten slightly so it looks more like a hockey puck, rather than a ball.

Place onto the prepared baking sheet.

Repeat process with the rest of the dough and filling.

Bake for 7-8 minutes, or until the edges look done and the tops slightly glossy.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt the white chocolate chips in a microwave-safe bowl or over a double broiler.

Drizzle the white chocolate over the cooled cookies and allow the chocolate to set.

Serve and enjoy!