Preheat the oven to 350 degrees Fahrenheit. Begin by making the cookies. In a large bowl, cream together the butter and sugar, then add the olive oil and mix well. Add the orange juice, lemon juice, rum, and vanilla extract and mix until completely blended.

In a separate bowl, stir together all of the dry ingredients. Then slowly add the dry ingredient mixture to the butter mixture, mixing well between additions until all of the dry ingredients have been added and a soft dough forms.

Take 1 tablespoon plus 1 teaspoon of the dough and pat it between the palms of your hands to form a domed oval shape. Place the cookie on an ungreased cookie sheet, making sure to leave a 3 inch perimeter of space around each cookie as they will expand when baking. Place the cookie sheet in the oven and bake for 15 to 20 minutes, or until the bottoms of the cookies just begin to turn light gold and the tops are relatively firm when poked.

While the cookies are baking, make the syrup. Bring the sugar, water, honey, and cinnamon stick to a boil over medium-high heat. Then lower the heat and allow the syrup to simmer for 10 minutes. Remove the syrup from the heat and place it in the refrigerator on a hot plate to cool.

Once the cookies are removed from the oven, allow them to cool for 10 minutes. Once the syrup is chilled, pour it into a wide and shallow pan or bowl. Place the cookies in the syrup and allow them to soak for 10 minutes on each side. Then remove the cookies and place them on a wire rack to allow the excess syrup to drip off for about 10 minutes. Place the syruped cookies on cupcake liners and sprinkle them with the ground almonds. Serve at room temperature. Makes about 2 dozen cookies.