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Cream together 2 cups sugar, 1 ½ cups unsalted butter, and 4 oz cream cheese until well combined
Add 2 eggs, 3 teaspoons vanilla extract, and 4 teaspoons almond extract to the mixture and beat until incorporated
Gradually add 6 ½ cups AP flour, 2 teaspoons baking powder, and ¼ teaspoon salt on low speed until dough comes together
Test dough consistency - it should be slightly sticky but workable without refrigeration
Add remaining flour if needed until dough reaches desired consistency
Generously flour work surface and roll out half the dough to ¼ to ½ inch thickness
Cut out cookies using cookie cutters and place on parchment-lined baking sheets
Reroll scraps and repeat with remaining dough
Place cookie sheets in freezer for minimum 20 minutes until dough is completely frozen
Bake at 350°F (177°C) for 9-13 minutes until barely golden on bottom and no longer moist in center
Cool completely before decorating
Decorate with candy melts drizzled in patterns or with buttercream frosting using piping bags and tips
Allow decorated cookies to set for 20-30 minutes before serving