Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

In medium bowl combine flours, sugar, salt and cinnamon.

Cut in butter with pastry blender until mixture is sandy. Add egg and knead in bowl until dough is smooth.

Divide dough in half. Form each half into disc, wrap in plastic wrap and refrigerate for 1 hour.

Place first piece of dough in between two pieces of parchment paper, dusting paper and top of dough lightly with flour. Roll dough to 1/8-in. thick. Using 2-in. fluted cookie cutter, cut out rounds. Half of round will be base of cookies. To make tops, use 1-in. cookie cutter to cut out centers from half of rounds. Transfer cookies to baking sheet 1-in. apart. Gather scraps into ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.

Bake for 12 minutes until edges begin to brown slightly. Let cookies cool on cookie sheet for 5 minutes then transfer them to wire rack to cool completely.

Continue with remaining piece of dough.

Before serving, spread 1 teaspoon of fruit spread on cookie bases. Dust tops with powdered sugar and place on top of fruit spread. Serve immediately.

Unfilled cookies can be stored for up to 3 days and filled as needed.