• Whisk together flour, baking powder, salt and cinnamon in a small bowl.
  
• Soften two sticks of unsalted butter.
  
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium to high speed until pale and fluffy. Add almond meal to butter mixture and beat until well combined. Then beat in egg and vanilla.
  
• Reduce speed to low and add flour mixture, mixing until combined. Dough may be crumbly-that is ok.
  
• With floured hands, form dough into 2 balls and flatten each into a 5-inch disc. Refrigerate discs, wrapped in plastic wrap until firm, at least two hours or overnight.
  

To Assemble

• Put oven rack in middle of oven and preheat to 350 degrees F
• On a lightly floured surface, roll one disc of dough between 2 Silpats (or parchment paper about 1/8-1/4" thick. Using 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to Silpat (or parchment) lined baking sheet. Gather the scrap dough, roll and repeat. Cookies do not expand much when baking so can be put close together.
• Cut rounds from the second disc of dough. Once you've transferred theses cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. If cookies have become very soft, you may place the baking sheet in the refrigerator for 30 minutes to chill before baking. Note-You want half of your total cookies to have peekaboo cutouts.
• Bake cookies for 10-15 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.
  
• Place the cookies with the holes in them... and sift confectioner's sugar over the top.
  
• Turn the remaining cookies flat side up and spoon 1/2 teaspoon of fruit preserves into the center, spreading it slightly.
  
• Top with sugar-dusted cookies.
  
• Completed Linzer Cookie.