Begin by creaming together the softened butter and sugar in a large mixing bowl until light and fluffy—about 3-4 minutes using an electric mixer.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the almond extract and vanilla extract to enhance the flavor profile.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly mixed.

Gradually add the dry mixture to the butter-sugar combination, using a spatula to fold it in until just combined.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Mix sugar and additional ground cinnamon in a small bowl for sprinkling on top of the cookies later.

Once the dough is chilled, scoop out portions and roll them into 1-inch balls.

Place the dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart.

Bake for 8 minutes, then remove and gently press an indentation into each cookie using the back of a rounded teaspoon.

Prepare the walnut honey filling and fill each indentation with a generous scoop.

Sprinkle each cookie with the prepared cinnamon-sugar mixture and return to the oven.

Bake until the edges are golden, about an additional 7-9 minutes.

Allow the cookies to cool on wire racks before serving.