Preheat Wolf oven in BAKE at 350°F (175°C) or CONVECTION at 325°F (165°C). Sift together flour, cinnamon, baking soda and salt. Set aside.
In large mixer bowl, beat together butter and both sugars on medium speed until creamy. Add almond, vanilla and egg; beat for 1 minute. Mix in flour mixture and remaining ingredients until just combined. Drop cookies in 2-tablespoon mounds on baking sheets lined with parchment paper. Bake 14 to 17 minutes or until done. Cool completely on cooling racks.