Directions:

1. Pre-heat oven to 350°F.
2. Cream the butter and the sugar with a hand mixer until they are light and fluffy.
3. Slowly add each egg one at a time until they are well incorporated.
4. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl and slowly add it to the butter and sugar. Mix until just combined.
5. Portion cookie dough into two-tablespoon portions and form a round ball. Flatten out the ball and place it on a cookie sheet. Leave about an inch space between each cookie.
6. Bake the cookies for 10-12 minutes in preheated oven.
7. Allow the cookies to cool. Spread them with the raspberry preserves, top with shredded coconut, cashews, and assorted candies.