Preheat your oven to 355 degrees F (180 degrees C).
Place Vegan Butter (100 gram) and Cane Sugar (40 gram) into a large bowl and mix until creamy (if you are storing your butter in your freezer, take it out 5 minutes earlier to allow it to soften up a bit).
Add Ground Cinnamon (1 tablespoon), Ground Nutmeg (1 pinch), Vanilla Extract (1 teaspoon), Hazelnut Flour (70 gram), Barley Flour (30 gram) and Whole Wheat Flour (100 gram) in small batches. Mix well until all the ingredients are combined and you have a smooth and soft batter.
Roll it into a 5mm-thick circle between 2 sheets of parchment paper and refrigerate for 30 minutes.
Using round cookie cutters, cut out about 20 circles. In 10 of them make an additional central hole using a smaller cutter. Refrigerate 30 minutes. The cookies are very soft so handle them carefully to avoid them breaking.
Bake in preheated oven for about 12 minutes. Let the cookies cool down completely on a wirerack.
Once cooled, dust them with Powdered Confectioners Sugar (to taste).
On half of them spread the Cherry Jam (to taste).
then cover with the other half. There you have them! Soft, flavourful, yummy cookies- and fully vegan!