To make the dough: Beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.

Add the flour, almond flour and cinnamon to the egg mixture and mix until just combined. Don't over-beat.

Add in the green food coloring and mix until desired color is achieved.

Refrigerate the dough in the bowl for about 30 minutes.

Preheat the oven to 350 degrees.

To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn't feel rock-hard. On a floured surface, roll the dough out about 1/8"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.

Cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use a small heart cookie cutter to make a peekaboo cutout in the center of each. Continue to reroll the scrapes to get as many cookies as possible.

To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Using the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.

Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.