Prepare the Filling: In a saucepan, combine water and pitted dried prunes. Cook over medium heat for about 30 minutes until the prunes are soft and the mixture thickens. Mash the prunes slightly, then stir in lemon juice, ground cardamom, vanilla extract, sugar, and ground cinnamon. Set aside to cool.

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or grease them.

Make the Dough: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually beat in the eggs one at a time. In separate bowls, combine milk with almond extract and mix dry ingredients. Alternate adding mixtures to the butter until a smooth dough forms.

Roll and Cut the Layers: Roll out the dough on a floured surface to 1/4 inch thickness. Cut shapes using a round or square cutter and place on prepared baking sheets.

Bake the Layers: Bake the cookie layers for 10-12 minutes until firm to the touch. Cool on wire racks.

Assemble the Cake: On a flat surface, layer the baked cookie layers with cooled prune filling, spreading filling between each cookie layer.

Chill the Cake: Wrap the assembled Vínarterta in plastic wrap and refrigerate for at least 3 days, or up to a week for better flavor.