Pulse the hazelnuts in a food processor until ground. Combine the ground hazelnuts, flour, cinnamon, cardamom, cloves, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until combined, about 1 minute. Slowly add the flour mixture and mix until soft dough forms. Divide dough into two rounds. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove one round of dough from refrigerator and roll on a floured surface to about 1/8-inch thickness. Cut the dough into rounds using the fluted cookie cutter. Place cut out cookies on the prepared baking sheet and bake for 10-12 minutes, until edges are set, but not browned. Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Remove the remaining dough from refrigerator and roll to about 1/8-inch thickness. Cut the dough into rounds using the fluted cookie cutter and then Cut an additional 1/2-inch circle in the center of each cookie. Place on 8 cookies on each baking sheet and bake for 11-13 minutes, until edges are set, but not browned. Cool on baking sheets for 5 minutes, then transfer to wire racks.

When cookies have completely cooled, turn over the cookies without a Mickey shaped hole in the center and spread 1-2 teaspoons of raspberry jam on the flat side of each cookie.

Sift powdered sugar on top of the cookies with a Mickey shaped hole in the center and place them on top of cookies with the jam.