Preheat the oven to 350*F. Heat the 1 cup of butter in a saucepan over medium-high heat until totally melted. Once the butter starts to foam, start whisking. Whisk until the butter has turned the color of dark caramel (about 2-3 minutes, though it will feel like your arm is about to fall off from all the whisking), then remove from the heat immediately. Pour the butter into a medium sized bowl, then wipe the saucepan clean.
Add the white sugar and vanilla extract to the butter and stir to combine. In a separate bowl, sift together the cinnamon, white flour and almond flour. Slowly add the wet ingredients to the dry, stirring as you go, until they are combined. Set the bowl aside.
In the wiped-clean saucepan, melt the other 2 tablespoons of butter. Add the sugar and mix, then pour in the pecans and stir until the pecans are covered in the sugar mixture. Spread out onto a plate or a tray to cool.
Roll tablespoon-sized balls of cookie dough and place 1-2” apart on a baking sheet. When the pecans are cool enough to handle, press one sugared pecan into the top of each cookie. If the sides of the cookie crack considerably, gently push them back into place.
Bake for 12-15 minutes, or until lightly browned on the bottoms. Allow to cool completely before handling, or the cookies will break apart. Store, tightly covered, in a cool, dry place for up to four days.