In a bowl, combine the flour and baking powder. Set aside.

Place the sugar and butter in a mixing bowl and using an electric mixer beat until creamy, about 2 minutes.

Add in the egg, vanilla extract, and almond extract, beat.

Spoon the flour mixture into the wet ingredients, and mix gently until incorporated and dough forms with a spatula.

Pull out 1/3 of the dough, divide that ball into 2 - dye one section red and the other pink. Knead the dough until the color is incorporated.

Roll the colored dough to about 1/2 inch thick.

Use a lightly floured 1 inch cookie cutter to cut out your shapes. Re-roll the scraps to make as many hearts as you can.

Line up the hearts together on a piece of plastic wrap, then wrap them in plastic and stick them in the fridge for 30 minutes.

10 minutes before the hearts come out of the fridge, begin to roll the outside dough into long narrow ropes. The ropes need to be long enough to cover all of the center cut outs length wise.

Begin to place the ropes around the hearts, gently pressing the ropes to fit around the hearts.

Continue until the hearts are completely covered.

Place some nonpareil sprinkles in a baking dish, and gently roll the cookie dough in the sprinkles, covering all of the sides.

Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours or over night.

After the dough has been refrigerated, slice it into about 1/2 inch thick cookies. Place them on a baking sheet, at least 1 inch apart, and bake at 350º F for 8-10 minutes.

Allow the cookies to cool for 3-5 minutes of the baking sheet then transfer them to a cooling rack to cool completely.

Store in an air tight container.