Whisk together almond flour, flour, cinnamon, baking powder, salt and cloves until just combined.
Beat butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl until fluffy, about 3 min. Beat in egg and vanilla until combined. Stir in flour mixture until just combined.
Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, about 1 hr.
Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll half of the dough on a lightly floured surface to ¼-in. thickness. Cut out hearts using a 3-in. heart cookie cutter, rerolling scraps and refrigerating as needed. Then, using a 1-inch round cutter or the end of a large piping tip, cut out centres of half of the hearts. Place all hearts 1 inch apart on prepared sheets and chill for 15 min.
Bake until golden brown, 10 to 12 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.
Melt Raspberry Balsamic pieces in your microwave for 20 seconds and then stir.
Turn the solid cookies over and spread 1 tsp melted Raspberry Balsamic pieces on each.
Dust tops of remaining cookies (the ones with the hole in them) with icing sugar and set on top of ganache-covered cookies.
Carefully drop 1-2 tsp raspberry jam into the hole covering the ganache.
