Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then add the vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Scoop out small portions to form balls, flatten slightly, add a teaspoon of peach preserves in the center, and reshape.

Place cookies on prepared baking sheets, bake for 12-15 minutes until the bottoms are golden.

Cool slightly, then roll in a mixture of granulated sugar and ground cinnamon while warm.

Allow to cool completely on a wire rack before serving.