Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour, baking powder, salt, and cinnamon.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the egg yolk and vanilla extract to the butter-sugar mixture, mixing until well combined.
Gradually mix in the dry ingredients, combining until just incorporated.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll out the dough to about ¼-inch thick on a floured surface.
Use cookie cutters to cut out shapes, reserving half for the tops.
Transfer the cutouts to a baking sheet lined with parchment paper.
Spoon cranberry preserves onto the solid cookie bases, then place the cutout tops over them.
Bake in the preheated oven for 12-15 minutes, or until lightly golden.
Allow the cookies to cool completely on a wire rack.
Dust cooled cookies with powdered sugar before serving.
