Whisk together the flour, cake crumbds, cinnamon, baking powder, salt, and almond flour in a bowl and set aside.
Cream the butter and sugar until light and fluffy. About 2 minutes.
Add in your room temperature egg and vanilla and mix until cohesive.
While mixing on low, add your flour mixture to the egg mixture and mix until the dough comes together. Do not over mix.
Divide dough in 2 flattened disks and wrap in plastic wrap. Refrigerate for two hours or overnight.
Dust your rolling pin and your surface with flour to prevent sticking. Roll the dough out 1/8" thick with a rolling pin.
Cut an even amount of solid cookies and cookies with a window with your Linzer cookie cutter. I got about 15 of each.
Place all the backs on one sheet and all the fronts on another. The fronts will bake a little faster than the backs.
Bake the backs at 325ºF for 10-12 minutes or until the edges start to turn golden brown. Bake the fronts for 9-11 minutes.
Transfer your cookies to a cooling rack to fully cool down.
Dust the fronts with some powdered sugar
Pipe some cranberry filling around the edge of the back cookie (dont fill the center)
Press the front cookie on gently, then pipe more cranberry filling into the center
The filling will develop a skin after 24 hours.