In a large saucepan, combine 1 cup of water with the pitted prunes. Cook over medium heat for about 30 minutes, stirring occasionally, until the prunes become very soft and easily mashable.

Remove from heat and mash the prunes into a smooth mixture. Stir in lemon juice, ground cardamom, vanilla extract, sugar, and ground cinnamon. Set aside to cool slightly.

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup sugar until light and fluffy, about 5 minutes.

Beat in 2 eggs, one at a time, followed by 1 tablespoon milk and both vanilla and almond extracts until well incorporated.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cardamom, and 1 teaspoon baking powder. Gradually add this dry mixture to the butter and sugar mixture, stirring until just combined.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into shapes with a cookie cutter or knife.

Place the cookie shapes on lined baking sheets, spaced about an inch apart. Bake for 10-12 minutes, or until edges feel firm but tops are pale.

Transfer the baked cookies to a wire rack and allow them to cool completely before assembling.

Start layering the cooled cookie layers with the prune filling on a serving plate. Spread a generous layer of filling between each cookie layer.

Wrap the assembled Vínarterta tightly in plastic wrap and store in a cool place for at least 3 days to improve flavors.