Mix together flour, almond flour, cinnamon, baking powder and salt.
Use an electric mixer to beat butter and sugar together until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl beat in eggs, 1 at a time.
Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Lower mixer speed to low and add in dry ingredients all at once. Mix on low speed until just incorporated.
Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours before rolling.
Preheat oven to 325 degrees. Line 4 baking sheets with parchment paper.
Working with 1 disk at a time, roll out the dough between 2 sheets of plastic wrap until it's about 1/8 inch thick.
Use a 3-inch diameter cookie cutter, cut out as many circles as possible. Take half of these cookies and cut a smaller shape from the interior of the larger cookie. If the dough becomes too soft slide it onto a cookie sheet and chill for a few minutes in the freezer before continuing. Gather any scraps of dough, combine them and roll them out, chilling as necessary until all the cookies are cut. Transfer dough cookies to the parchment-lined baking sheets spaced about 1 inch apart.
Bake for about 10-12 minutes or until the edges are just starting to turn golden. Cool completely before filling.
To assemble, spread a thin coating of jam onto the flat sides of the larger cookies. Dust the tops of the cutout cookies with powdered sugar and place on top of jam-spread cookies. Serve.