The reasoning you are after is about structure, and once you have it the contradictory rules stop contradicting.
What you see as fuzz is the fruiting part. Underneath it the mould has a root network — hyphae — growing through the food, and it goes much further than the visible patch. How much further depends entirely on how dense the food is.
- Soft and high moisture — tomatoes, berries, peaches, bread, soft cheese, cooked leftovers. The hyphae spread easily and fast, so by the time you see the patch the network is well beyond it. There is no safe margin to cut, because you cannot see where it ends.
- Hard and dense — firm cheese, carrots, cabbage, hard salami. The structure physically resists the spread, so the network stays close to the visible growth. This is where the "cut around it" rule comes from, and the usual figure is about 2-3cm on all sides, with a clean knife that does not touch the mouldy part and then the good part.
Your cherry tomatoes are firmly in the first group as individual fruits. But that is about the mouldy one, not its neighbours.