Preparation

• Place almonds in a food processor and pulse until finely chopped, avoiding turning them into almond flour.
• In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt; set aside.
• In a large bowl, beat softened butter and granulated sugar until smooth and creamy (about 3 minutes). Add egg, vanilla, and almond extract, beating for 1 minute until combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined, forming a thick, crumbly dough.
• Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 3 hours.
• Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
• Remove one chilled dough disc and let it sit at room temperature for 10-30 minutes to soften before rolling. Generously flour a work surface and roll the dough to 1/4-inch thickness, then cut shapes using a 2-inch or 3-inch cookie cutter.
• Cut a 1-inch hole in the center of half of the cookies ("top cookies") and leave the other half whole ("bottom cookies").
• Arrange cookies 2 inches apart on lined baking sheets and bake for 11-12 minutes until lightly browned. Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk confectioners’ sugar, 1 tablespoon milk, and extract(s) until smooth, adding more milk a teaspoon at a time if needed, keeping the icing thick.
• Lightly dip the surface of each top cookie into the icing, allowing excess to drip off, and place on a wire rack or parchment paper to set slightly.
• Spread about 1/2 teaspoon of cherry preserves on the bottom of each bottom cookie. Carefully place an iced top cookie on each bottom cookie and gently press together to create a sandwich.