2 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup butter, softened
1/2 tsp almond extract
2 cups dark chocolate morsels (more or less of 60% cacao Ghirardelli bittersweet chips)
Raspberry jam or preserves
In a small bowl, combine flour, baking powder, cinnamon and salt. Set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half, wrap each in plastic wrap and refrigerate until firm.
Preheat oven to 350 degrees. On lightly floured board, roll out a portion of the dough very thin. Cut with 2 1/2 inch round cookie cutter. Repeat with the remaining dough. Cut 1 inch (or smaller) centers from half of the unbaked cookies. Place on cookie sheets lined with parchment paper. Reroll dough trimmings and repeat.
Bake 8 to 10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets to cool completely.
Over hot water, melt chocolate chips, stirring until smooth. Spread melted chocolate on the flat side of each whole cookie. Let set. Spread with raspberry jam. Sprinkle tops of cookies with confectioners sugar then place flat side down on top of chocolate-jam to form cookie sandwiches.
Chocolate is a family favorite and the combination of chocolate and cinnamon cookies with chocolate and raspberry filling just says Christmas! Enjoy!