Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the ground cinnamon, chopped walnuts, and chopped pistachios.
Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the cream filling by whipping the heavy cream until soft peaks form.
Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Once the cookies are completely cooled, spread a generous amount of the cream filling on the flat side of one cookie and top with another cookie to create a sandwich.
Drizzle honey over the top of each sandwich for added sweetness and flavor.