Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Make sure to scrape down the sides of the bowl occasionally.
Add egg, vanilla extract, and almond extract and beat to combine.
In a separate bowl, combine the flour, almond flour, salt and cinnamon.
Slowly add the dry ingredients to the butter mixture. Beat to incorporate.
Divide into two equal parts and shape into discs. Wrap in plastic wrap and refrigerate for 2 hours.
Roll out one section of the dough into 1/8-inch thickness. Cut into 2 ¾” rounds with a plain or fluted biscuit/cookie cutter. Transfer to a parchment lined baking sheet. With the other half of the dough, roll out and cut using the same size round cutter. In the middle of the cut-out dough, cut out a small heart (or any other shape of your choice). Transfer to a parchment lined baking sheet. Refrigerate both sheets of cookies for 20 minutes before baking.
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 the cut out middle shape) with powdered sugar. Then add about 1 teaspoon of jam to the bottom of halves (spread about 75% of the way out, when you press down the tops the rest of the jam will spread to the edges) and sandwich together with the tops.