Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl.
Add egg, vanilla and almond extract and beat to combine.
In a separate bowl, whisk together flour, almond flour, salt and cinnamon.
Add to the butter mixture. Beat to incorporate.
Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours.
Roll the dough into 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.
Preheat oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack.
Dust the top parts with powdered sugar. Then add about 1 tsp of jam to the bottom of halves and sandwich together with the tops.