1. Preheat your oven to 375°F (190°C) and prepare a greased or parchment-lined baking tray.
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt to create the dry mixture.
3. In a separate bowl, blend 4 oz of softened cream cheese with ¾ cup of fresh raspberries and ¼ cup of powdered sugar until smooth to create the filling.
4. Gradually incorporate ½ cup of milk and 4 tablespoons of melted unsalted butter into the dry ingredients and mix until the dough forms a cohesive, pliable consistency.
5. Roll out the dough on a lightly floured surface and cut it into circles using a cookie cutter.
6. Place a spoonful of the raspberry cream cheese filling onto the center of each dough circle, fold, and seal the edges by pinching them together to form a half-moon or ball shape.
7. Arrange the filled dough pieces onto the prepared baking tray, ensuring there is enough space between each piece.
8. Bake in the preheated oven for 15 minutes or until the bread bombs turn golden brown.
9. Remove the bread bombs from the oven and let them cool slightly.
10. Dust the top of the bread bombs with additional powdered sugar for sweetness and visual appeal before serving.