1. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Mix in the egg and vanilla extract until fully combined.

4. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

5. Wrap the dough and chill for 30 minutes so it is easier to shape.

6. Preheat the oven to 350°F and line baking sheets with parchment paper.

7. Roll or portion the dough into small even rounds and place them on the prepared baking sheets.

8. Bake for 10 to 12 minutes, or until the edges are lightly golden. Cool completely.

9. Beat the cream cheese until smooth, then add the powdered sugar, heavy cream, and lemon zest. Beat until fluffy and pipeable.

10. In a small bowl, stir together the honey, chopped pistachios, chopped walnuts, melted butter, and a pinch of cinnamon if desired.

11. Pipe or spoon the cream filling onto half of the cooled cookies.

12. Add a small spoonful of the honey nut mixture over the filling.

13. Top with the remaining cookies and press gently to make sandwich cookies.

14. Dust lightly with powdered sugar and chill briefly before serving.