1. Prepare the dough. In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in the vanilla extract.

2. Add the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. Add a little milk if the dough seems too dry.

3. Chill the dough. Shape the dough into a flat disc, wrap it, and refrigerate for 30 minutes. This helps the biscuits hold their shape during baking.

4. Preheat the oven. Heat the oven to 350°F (175°C). Line two baking trays with parchment paper.

5. Roll and cut. On a lightly floured surface, roll the dough to approximately ¼ inch (5–6 mm) thick. Cut into 24 rounds, about 2–2½ inches (5–6 cm) in diameter.

6. Bake. Arrange the rounds on the prepared trays, leaving a little space between them. Bake for 12–15 minutes, until the edges are lightly golden. The tops should remain fairly pale.

7. Cool completely. Leave the biscuits on the trays for 5 minutes, then transfer them to a wire rack to cool completely before adding the filling.

8. Sandwich with jam. Spread about 1–2 teaspoons of raspberry jam on the flat side of 12 biscuits. Top each with another biscuit, flat side down, pressing gently to make a sandwich.

9. Prepare the icing. Mix the powdered sugar with milk or lemon juice, adding liquid gradually until you have a thick but spreadable icing.

10. Decorate. Spoon a little icing onto each sandwich biscuit and spread it toward the edges. Place half a glacé cherry in the center of each biscuit.

11. Let the icing set. Allow the biscuits to stand for 20–30 minutes, or until the icing has firmed up, before serving or storing.