In a medium bowl whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.

In a large bowl cream together the cream cheese, butter, and sugar. Mix in the rum, vanilla, and salt.

Add the egg and mix until well combined.

Pour the flour mixture into the butter mixture and mix until just combined.

Cover the bowl and refrigerate for 4 hours or overnight.

Preheat the oven to 325 degrees.

Roll the dough into 1 inch balls. Roll the balls in powdered sugar and place on a cookie sheet at least 2 inches apart.

Bake for 14-15 minutes or until they are puffy and crackly. Do not overbake.

Place baking sheet on a wire rack and cool for 5 minutes before removing the cookies from the cookie sheet and placing them on the wire rack to cool completely.

Carefully dust tops with additional powdered sugar if desired.