Add your blood orange juice, sugar, and arrowroot powder to a small saucepan and whisk to combine. Place the saucepan over low heat and then add in the coconut cream. Whisk the mixture continuously until the coconut cream has completely melted.

Bring the curd to a simmer and cook about 5 minutes until thick. Don't let the curd bubble too hard and continue to whisk frequently during this 5 minute time period. You will know the curd is done if you lift the whisk from the saucepan and the curd very slowly drips off the whisk.

Remove the blood orange curd from the heat and immediately stir in the vegan butter. Let the curd cool to room temperature and then add to a closed container. Place the container of curd in the fridge to "set" for 4-24 hours before eating!

Sift your pastry flour, almond flour, salt, and cinnamon into a mixing bowl and set aside.

Next, add your butter and powdered sugar to a separate mixing bowl and cream together until light and fluffy. This should take about 2-3 minutes in a standing mixer. Once creamed, add in your flax egg, vanilla, and sifted dry ingredients and mix until a thick dough is formed.

Remove the dough from the mixing bowl and use your hands to form into a large ball. Then, roll the dough between 2 pieces of parchment paper until about ¼" thick in height.

Next, use your Linzer cookie cutter to cut out an even amount of top and bottom cookies (with and without the heart-shaped insert). Each time you cut out cookies, form the scraps into a ball and roll out again until no dough is left.

Add the cookies to a lightly greased baking sheet or a baking sheet covered in parchment paper and place into the fridge for at least 10 minutes. This step is important so the cookies don't spread much while baking.

Preheat the oven to 350F while the cookies are in the fridge. Take the cookies out of the fridge and bake for 12 minutes. Remove from the oven and let cool on the baking tray for 2 minutes. Then, move to a cookie cooling rack to cool to room temperature.

Once cooled, take the heart shaped top cookies and dust with an additional 2 tablespoon powdered sugar.

Top each bottom cookie with about 1 teaspoon of blood orange curd. Then, sandwich the cookies together and enjoy!