Preheat oven to 375°F.

Using a stand mixer, cream together the sugars and softened unsalted butter

Add the pure vanilla extract, then add one egg at a time, adding the second egg only after the first is fully incorporated.

Add 4-6 drops of green food coloring and blend on a medium setting. Add more drops of coloring until you get the shade of green you want.

In a separate mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Mix the dry ingredients together using a wire whisk or a fork.

Add the dry ingredients to the wet ingredients a little at a time.

Scrape down the sides of the mixing bowl as needed.

Wrap the finished cookie dough in plastic wrap and chill in the fridge for 20-30 minutes or until firm enough to scoop. (Note: if you have a warmer kitchen, you may need to adjust the time and add another 10 minutes.)

Using a medium scoop, scoop cookie dough into the palm of your hand, work it into a ball, dredge each ball of cookie dough through the powdered sugar, and coat evenly.

Arrange six cookies on a cookie sheet lined with a silicone baking mat or parchment paper. Make sure to leave 3-4 inches between cookies to allow the cookies to expand.

Place the cookie sheet on the center rack of the preheated oven and bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.

Remove the cookies from the oven, and while they are warm, press a red candy melt into the center of each cookie, then place a pink or red candy heart on top of the candy melt. Note: If the candy melts seem to firm, try popping them into the microwave for 5-10 seconds.

Transfer the cookies to a wire rack to cool completely.

Serve.