In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter and 1 cup granulated sugar. Beat on medium-high speed for about 2 minutes until the mixture is light and fluffy.
Add in 1 large egg and 1 teaspoon pure vanilla extract. Mix until everything is just combined.
In a separate medium bowl, whisk together 2½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt.
Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined.
Divide the dough into two equal discs. Wrap each in plastic wrap and chill them in the refrigerator for about 30 minutes.
Preheat your oven to 350°F (175°C). When the dough is chilled, turn it out onto a lightly floured surface. Roll it out to about ¼-inch thick.
Using a cookie cutter, cut out your desired shapes from the dough. Place the cutouts on a parchment-lined baking sheet.
Take a smaller cookie cutter to cut the center out of half of the cookies.
Chill the cut cookies in the freezer for another 30 minutes.
Bake the cookies for 13 to 15 minutes, or until they are just golden brown. Let them cool completely on the tray.
When the cookies have cooled, dust the tops of the cookies with cutouts using ¼ cup powdered sugar.
To assemble, spread about 1 tablespoon of cherry jam onto each whole cookie. Carefully place a powdered sugar-dusted cookie on top to create delightful sandwiches.
