Make the Cookie Dough:

1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Add the egg, vanilla extract, and almond extract (if using) and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

2. Chill the Dough:

1. Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap.
2. Refrigerate for at least 30 minutes to make rolling easier.

3. Prepare the Cinnamon Filling:

1. In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon, mixing until smooth.

4. Assemble the Cookies:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out each dough disk on a lightly floured surface to about 1/4-inch thickness.
3. Brush the cinnamon filling evenly over the dough, then roll the dough tightly into a log.
4. Slice the log into 1/2-inch thick rounds and place on the prepared baking sheets, spacing them 2 inches apart.

5. Bake the Cookies:

1. Bake for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking for a soft and chewy texture.
2. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

6. Make the Cream Cheese Glaze:

1. In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and drizzleable.

7. Drizzle the Glaze:

1. Once the cookies have cooled, drizzle the cream cheese glaze over each one. Enjoy!