Sweet Cherry Linzer Torte Cookies

In a food processor, pulse the pecans and 2 tablespoons flour until the mixture resembles fine crumbs. Add the cinnamon, cloves, allspice, salt and the remaining flour and pulse to combine. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Add pecan-flour mixture; mix to combine. Divided the dough in half. Roll each half between 2 sheets of wax or parchment paper to 1/8-inch thick, then freeze until firm, about 30 minutes. Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 sheet of dough at a time, use a 2-inch-round fluted cutter to cut out cookies; transfer to the prepared baking sheets. Reroll, chill and cut the scraps. With 1 sheet of cookies, use small 1/2-to 1-inch letter and heart cookie cutters to stamp out shapes. Bake until the edges are beginning to brown, 12 to 16 minutes. Let cool completely on the baking sheets. Pass the jam through a wide-mesh strainer; discard any large cherry pieces. Spoon jam onto the whole cookies (about 1 teaspoon jam per cookie); dust the stamped-out cookies with confectioners' sugar. Top jam cookies with stamped-out cookies.