Chocolate Raspberry Linzer Cookies

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup butter -- (11/2 sticks) softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
6 tablespoons raspberry jam -- or preserves
confectioners' sugar

Instructions:

In 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 in plastic wrap; refrigerate until firm.
Preheat oven to 350F.
On lightly floured board, roll out half of dough to 1/8-inch thickness.
Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough.
Cut 1-inch-round centers from half of unbaked cookies.
Place on ungreased cookie sheets.
Reroll dough trimmings, if necessary.
Bake 8 to 10 minutes just until set.
Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth.
Spread I measuring teaspoonful melted chocolate on flat side of each whole cookie.
Top with 1/2 measuring teaspoon raspberry jam.
Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.

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