Preheat oven to 350°F. Grease a heart-shaped cookie pan (or cast iron pan), line the bottom with parchment paper and set aside.
Place flour and baking powder in a medium bowl and whisk to combine. Place butter, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3-5 minutes.
Beat in egg and vanilla, scraping down sides of bowl as needed.
With the mixer on low, slowly add dry ingredients and mix until just combined. Scoop chunks of dough into the pan and use your fingers to press it around into a smooth, even layer.
Bake for 25-28 minutes, or until lightly golden on the edges but still slightly soft in the center. Run a knife around the edge of the cookie and cool completely. Leave in the pan, if desired, or use a cutting board to carefully invert the cookie cake and remove it from the pan.
Scoop Challenge Chocolate Butter Snack Spread and Challenge Vanilla Fudge Butter Snack in tablespoon-sized portions and place them in a random fashion on top of the cookie cake. Use an offset spatula to swirl the spreads in an even layer, marbling the flavors at the same time.
Arrange with sliced strawberries, raspberries, and sliced grapes. Sprinkle with pomegranate seeds. Cut into wedges and serve.