Preheat your oven to 350°F/177°C.
Sift the hazelnut flour, salt, and baking soda together.
Put the cream the butter, shortening, the two sugars, and the cinnamon in the bowl of a standing mixer with the paddle attachment and blend on medium-high until it's light and fluffy, about 5 minutes. (Or do the same in a large bowl with a hand blender.)
Add the eggs and mix on medium until they're incorporated, scraping down the sides of the bowl with a rubber spatula as necessary. Turn the mixer to low and pour in the dry ingredients, and continue to mix till combined.
Scoop teaspoon-sized cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 13 minutes. Remove from the oven and allow them to cool.
Spread a thin layer of raspberry preserves on each cookie and sandwich another on top. together.