Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
Let cookie dough stand at room temperature 10 minutes. In large bowl, break up cookie dough. Add remaining Cookie ingredients. Beat with electric mixer on medium speed until well blended. Place dough in decorating bag fitted with large star tip. Using circular motion, starting on the outer edge and working inward, squeeze dough into 24 cookies about 1 1/2 to 2 inches in diameter, 2 inches apart on cookie sheets.
Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
Meanwhile, in medium bowl, beat 3 oz cream cheese, the butter, bourbon and cinnamon with electric mixer on medium speed until well blended. Add powdered sugar; beat until smooth.
Spoon 1 rounded tablespoonful filling on bottoms of 12 of the cookies. Top with remaining cookies, bottom sides together, to make sandwich cookies. Sprinkle with coarse sparkling sugar. Store in refrigerator.