Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.

Add the flour, sugar, baking powder, and baking soda to a large mixing bowl and whisk to combine.

In a separate bowl, combine the eggs, egg yolks, oil, lemon juice, vanilla extract, and lemon extract or zest and whisk to combine. Pour the wet mixture into the bowl with the dry ingredients and stir until a soft dough forms. Chill for 20 minutes.

Place the cheese filling ingredients in a bowl and stir until smooth.

Divide the dough into 10 equal parts. Pour some confectioners’ sugar in a shallow dish. Form each piece of dough into a ball and roll it in confectioners’ sugar to fully coat. Place five cookies on each baking sheet.

Form an indentation in the center of each cookie with a shot glass, about two inches (five centimeters) wide. Divide the cheese filling evenly among the cookies.

Bake for 17–18 minutes, until the cookies are puffed up yet still give a little when pressed. Remove from the oven to cool.

Drop or pipe a heaping tablespoon of lemon curd or creme over the cheese-filled center of each cookie. Garnish with pomegranate arils, if desired.

Combine the blueberries, water, sugar, lemon juice, and cinnamon stick in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.

Slowly stir the cornstarch mixture into the saucepan, taking care not to crush the blueberries. Simmer for five minutes, or until the sauce is thick enough to coat the back of a metal spoon.

Remove from heat and gently stir in the vanilla extract.

Serve the blueberry sauce alongside the cookies.