Combine the flour, brown sugar, granulated sugar, toasted almonds, orange zest, salt, and optional rosemary in a bowl. Mix with a fork until evenly distributed. Add the cooled melted butter and fluff with the fork until coarse crumbs form; set aside.

In a stand mixer, cream the butter, granulated sugar, brown sugar, and chèvre on medium-high for 5–7 minutes until pale and airy.

Add the egg, egg yolk, almond extract, orange zest, and orange juice. Mix until the batter is cohesive and glossy.

Sift together cake flour, all-purpose flour, baking powder, baking soda, cornstarch, and salt. Add the dry ingredients in two additions and mix until just incorporated.

Using a cookie scoop, portion the dough into 12 mounds on parchment-lined baking sheets. Chill for 5 minutes if too loose to shape.

Press a well into the centre of each dough mound and fill with cranberry jam.

Firmly press streusel over each jam-filled well.

Bake at 375°F (190°C) for 12 minutes until edges are pale gold.

Allow cookies to cool on the baking sheet for 20 minutes before transferring to a wire rack.

Whisk powdered sugar and buttermilk until smooth. Drizzle or coat each cooled cookie with glaze and let it set for 10–20 minutes.