Using an electric mixer, blend the butter, both sugars, and cinnamon until the mixture turns pale and airy, about 30 to 60 seconds, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt, then gently incorporate this dry mixture into the butter blend, mixing only until no dry streaks remain. Shape the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for no less than 30 minutes while preheating the oven to 350°F (175°C). Working with one disc at a time, roll the dough on a lightly floured surface to a thickness of ⅛ inch, then cut out 2½-inch rounds and place them on parchment-lined baking sheets, leaving 2 inches of space between each. Using a small heart or star-shaped cutter, cut a window in the center of half the rounds. Bake the cookies with cutouts separately from the solid rounds to ensure they bake evenly. Gather any leftover dough scraps and re-roll as needed. Bake each batch for 9 to 10 minutes, or until the edges just begin to turn a light golden hue. Let the cookies cool completely on a wire rack. Lightly dust the tops of the cookies with cutouts with powdered sugar. Place a generous teaspoon of raspberry jam onto the flat side of each solid cookie, then gently press a cutout cookie on top to create a beautiful sandwich.