In the bowl of a stand mixer, cream together the butter and sugar. Add in the egg and vanilla, and mix until thoroughly combined.
In a large bowl, combine the flour, baking powder, cinnamon, and salt.
Add the almond flour the the wet ingredients. Stir to combine.
Stir in the dry ingredients.
Wrap and chill the dough for at least 2 hours.
Preheat oven to 350 degrees. Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a round cookie cutter ( I used a wreath) to cut out the cookies, rerolling the scraps. In half of the cookies, cut a small round hole out of the center (I use the large side of a piping tip).
Place on a parchment lined baking sheet, and bake for 8-10 minutes, or until lightly golden brown on the edges.
Allow to cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Dust the top cookies with powdered sugar. Spread jam on the bottom flat side of the cookies without the hole, and place sugared cookies on top to make a sandwich.
