1. Cream butter and sugar until smooth and light.
2. Add molasses and eggs and mix until incorporated.
3. Add flour, pumpkin spice, graham crackers, baking powder, and almond flour. Mix until combined.
4. Wrap dough and place in fridge overnight.
5. Roll out dough to thickness of about 2 stacked quarters.
6. Using large cookie cutter cut out 2 cookies. With half the cookies, cut a small circle out of the middle to use as the “top” cookie.
7. Collect the cutout dough centers and scrap dough and use the above process until the dough is gone.
8. Bake at 325 degrees for 20 minutes. Halfway through baking rotate the trays. Cool on the counter.
9. Set aside the cookies with holes in the centers and sift with powdered sugar.
10. Spread cranberry compote on the bottom of the whole cookie. Place the dusted powdered sugar cookie on top. Store at room temperature.

For the cranberry compote:

1. Peel oranges and finely slice.
2. Bring juice, honey, brown sugar, and orange zest to a boil. Then boil for 5 minutes to thicken.
3. Petit-dice apples, leaving the skin on if preferred.
4. Add cranberries, apples, and brown sugar to the juice, cooking until mixture thickens and the cranberries and apples soften, about 15-20 minutes. Be sure to stir the mixture occasionally.
5. Carefully immersion-blend to a sauce to your preferred consistency.
6. Cool over ice bath until completely cool. Store in fridge in an airtight container.