Soak dried cranberries in water for 30 minutes.

Drain cranberries and pat dry with a kitchen towel.

Finely chop the cranberries.

In a bowl, cream softened butter until smooth, then mix in sugar.

Add egg yolk and mix thoroughly.

Sift cake flour, green tea powder, and almond flour into the bowl.

Fold the mixture gently until crumbly, then add chopped cranberries.

Form the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

Roll the dough to 0.4cm thickness. Use a cookie cutter to shape cookies.

Bake cookies in a preheated oven at 160°C for 10-15 minutes.

Cool cookies completely on a wire rack.

For the filling, cream softened cream cheese until smooth.

Mix in powdered sugar and vanilla extract (or rum).

Spread filling on one cookie and sandwich with another.