In a large bowl whisk together flour, baking powder, and salt, set aside.

In another large bowl with a hand mixer, or the bowl of your stand mixer; cream the vegan butter until fluffy, about 3 mins.

Mix in white sugar, and beat until light and fluffy. Mix in vanilla extract and aquafaba (or soy milk).

Add the flour mixture one half at a time, and mix it until it's just combined.

Transfer the cookie dough onto plastic wrap, form into a ball and wrap. Place in the fridge for 30-60 minutes until easy to work with.

Line baking sheets with silicone baking mats or parchment paper and lightly flour your work surface (you wnat to use as little flour as possible).

Roll out the dough to 1/8-inch thickness. Then, using a cookie cutter, cut out dough and place on onto the prepared sheets. Repeat with dough scraps.

Bake at 350F for 10 minutes or until the cookies are set. They edges can have a SLIGHTLY very faint golden edge, but shouldnt be browned at all.  Transfer to cookies to a wire cooling rack and allow to cool thoroughly.

When they are cooled completely, find a buddy for each cookie pair them up.

Spread one of the pairs with raspberry jam, and then gently place the second cookie on top.

In a small bowl, whisk together confectioners' sugar, soy milk, and almond extract if using to create a thin icing.

Frost tops of cookies, spreading out just to edge and top each with a small piece of dried cranberry.

enjoy immediately, store in an air-tight container at room temperature, or freeze for up to 3 months.