Combine sour cream, sugar, butter, eggs, and almond extract. Beat for 2-3 minutes.
Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm.
Once dough has chilled, roll it out to about 1/4 inch thick on a floured surface. Use cookie cutters to make shapes or circles. You may have to add additional flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
Bake until light golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
For the Cream Cheese Frosting: In a mixing bowl, cream butter and cream cheese until fluffy. Add powdered sugar, almond extract, and a pinch of salt. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. You can add food coloring here if desired. Mix it in well.
Preheat oven to 350 degrees and grease two 9-inch round pans. In a large bowl, mix all of the cake ingredients. Batter will be thick.
Divide batter equally into the prepared cake pans. Bake for 30-40 minutes or until toothpick test comes out clean. Let cakes cool before hollowing the center.
Hollow the cakes. Treat the cakes as if you are carving pumpkins. Indent into the cakes with a knife, about 2 to 3 inches height from the bottoms. Carve out the middle. Use the leftover cake for a side treat.
Frost the cake on the sides and halved edges
Fill the insides of the bottom cakes with any candies (m&ms, etc.)
Top the filled cake with the other carved cake so both hollowed parts meet and aligns
Frost the cake and decorate!
Chocolate Frosting Instructions:
In a medium bowl add the melted butter, cocoa, and granulated sugar. Mix to combine.
Alternately add the powdered sugar and milk, whisk and beat to spread consistency.
Stir in the vanilla. For thinner frosting, add more milk.