For the cookies, whisk flours, salt, and spices in a bowl. Set aside.

Add the dry ingredients to the butter mixture in three additions, mixing just to combine after each addition. Form the dough into a flat disk, wrap tightly with plastic, and refrigerate for several hours (or up to two days) before continuing. Remove dough from the refrigerator about an hour before rolling.

Preheat oven to 350º F. Line baking sheets with parchment paper. On a floured surface, roll dough to a thickness between 1/8 and 1/4 inch. Stamp dough with a 1 1/2-inch round cutter and place cookies on prepared baking sheets about 1/2 inch apart. Bake until the cookies begin to brown around the bottom edge, about 10 t0 12 minutes. Cool completely on a wire rack before filling.

For the filling, bring the raspberries to a boil over moderate heat in a small saucepan. Continue boiling for about a minute or two, stirring and crushing the berries with a wooden spoon to release their juices. Using a fine mesh sieve, strain the raspberries over a clean saucepan, pressing down to extract as much of the juice as you can. Place the raspberry juice back on the stove and bring to a simmer over moderate heat. Stir the juices occasionally at first and then more frequently as the sauce thickens to prevent scorching. Continue cooking until the juices take on a jam-like consistency and have reduced to about 1/4 cup. Cool before continuing.

Combine reduced raspberry juices, butter, Chambord, and the powdered sugar in the bowl of a standing electric mixer. With the paddle attachment, stir on low speed to combine. Increase mixer speed and beat until well combined, thick, and shiny. If the mixture feels too soft and gooey, add a bit more powdered sugar.

Pipe or spread about 1/2 to 1 teaspoon of filling in the center of a gingerbread cookie before topping it with another cookie. Press the two cookies together gently to spread the filling to the edges. Continue with remaining cookies and filling.