In a mixing bowl, combine flour, brown sugar, granulated sugar, chopped almonds, orange zest, and salt for the streusel topping. Use a fork or your fingers to mix in the cooled melted butter until the mixture resembles coarse crumbs. Set aside.

In a stand mixer, add softened unsalted butter, granulated sugar, brown sugar, and room temperature chevre. Beat on medium speed for 5-7 minutes until light and fluffy.

With the mixer on low, add one egg, one egg yolk, almond extract, orange zest, and orange juice to the mixture. Increase speed to medium and mix for 2 additional minutes until emulsified.

Sift together cake flour, all-purpose flour, baking powder, baking soda, cornstarch, and sea salt in a separate bowl. Gradually add this dry mixture into the wet mixture.

Using a cookie scoop, portion out 12 dollops of dough onto a lined baking sheet, leaving sufficient space between each portion.

Create a small well in each cookie dough scoop using a teaspoon and fill with cranberry blood orange jam.

Generously sprinkle the prepared almond streusel over the jam-filled wells and dough. Press down gently to secure the streusel.

Preheat your oven to 375°F (190°C). Bake the cookies for about 12 minutes until edges are pale gold.

Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and buttermilk until smooth. This glaze will enhance the cookies.

Once cooled, drizzle the glaze over the tops. Allow to set for 10-20 minutes at room temperature.