In a large bowl, whisk together flour, almond meal, cinnamon, baking powder, and salt. Set aside.

Cream butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and glossy, about a minute. Slowly add sugar and beat on medium until fluffy, about 5 minutes.

Add eggs, one at a time, and beat in completely before adding the next.

Beat in vanilla extract.

Add flour mixture and mix until just combined.

Turn out dough onto a clean work surface and divide into two pieces. Wrap each in plastic and refrigerate overnight.

Preheat oven to 350°F. Line baking sheets with baking parchment or silicone baking mats.

Working with about one-fourth of the dough at a time, roll between two sheets of parchment to a thickness of 1/8 inch. Place rolled dough in the freezer for 10 minutes.

Peel parchment from both sides of the rolled dough to loosen, placing rolled dough back on one of the sheets. Cut 2-1/2 inch circles from dough, and cut 1 inch circles in the center of half the cookies (or use a linzer cookie cutter), immediately transferring the cookies to the prepared pans, leaving an inch of space between them.

Bake for 18-20 minutes, rotating from top to bottom and back to front, halfway through.

Allow cookies to cool completely on a baking rack.

Repeat with remaining dough, re-rolling the scraps into the next piece of dough.

Once cooled, spread about 1 teaspoon of jam on a solid cookie, and place a cookie with a cutout on top. Repeat with remaining cookies.

Dust with powdered sugar.