Beat butter, sugars, baking powder, salt, cinnamon and vanilla in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
Mix in almond flour, all purpose flour and egg until incorporated.
Divide the dough in half, then wrap each half in plastic and refrigerate for 1 hour for easiest rolling.
Towards the end of the chilling time, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Roll the dough ⅛" thick. Cut the shapes using the Linzer cutters. If you don't have Linzer cutters, then cut all the cookies into large squares or rounds. For half of the cookies, use smaller cutters with designs and cut the centers out.
Bake for 8~10 minutes or until lightly browned around the edges. Remove the cookies onto a cooling rack and let cool completely before sandwiching.
Spread the solid cookie with the filling and place the cutout cookie on top of the filled cookie. Let stand for few hours for the filling to set.