Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the flour, cinnamon, powdered sugar, granulated sugar, salt, and baking powder.

Cut the unsalted butter into small pieces and add it to the dry ingredients.

Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

In a separate small bowl, whisk the egg, vanilla extract, orange juice, and orange zest together.

Pour the wet ingredients into the flour mixture.

Mix until the dough comes together.

Turn the dough onto a floured surface and knead gently until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling by mixing pistachio cream with the finely chopped kataifi pastry.

Remove the dough from the fridge and roll it out on a floured surface to about 1/4 inch thickness.

Use a round cookie cutter or glass to cut out circles from the dough.

Place a spoonful of the pistachio filling in the center of each circle.

Fold the edges of the dough to form a triangle, pinching the corners firmly to seal.

Place the hamantaschen on a parchment-lined baking sheet.

Bake for 15-18 minutes, or until the edges are lightly golden.

While the cookies bake, melt the milk chocolate with coconut oil in a double boiler or microwave, stirring until smooth.

Once the hamantaschen have cooled, drizzle the melted chocolate over them.

Sprinkle crushed pistachios on top.

Dust with powdered sugar before serving.

Enjoy your delicious Dubai-Inspired Hamantaschen!