Step 1: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and cardamom (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
5. Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour.

Step 2: Roll and Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out circles.
3. Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
4. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Honey Cream Filling

1. In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add the honey and vanilla extract, mixing well.
3. Gradually add the powdered sugar, beating until the filling is smooth and spreadable. Set aside.

Step 4: Prepare the Nut Mixture

1. In a small bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Stir until evenly mixed.

Step 5: Assemble the Sandwich Cookies

1. Spread about 1 tablespoon of the honey cream filling onto the flat side of half the cookies.
2. Sprinkle a generous pinch of the nut mixture over the cream filling, pressing gently to adhere.
3. Top each filled cookie with another cookie, flat side facing the filling, to create a sandwich.

Step 6: Garnish and Serve

1. Drizzle a small amount of honey over the tops of the sandwich cookies, if desired, and sprinkle with chopped pistachios or walnuts for garnish.
2. Serve immediately or store in an airtight container.