Sift flour, baking soda, baking powder, and salt into a medium sized mixing bowl.
In a large mixing bowl, beat the butter and sugars until light and fluffy. Then add the almond butter, vanilla and egg, and mix for 1-2 minutes until fully combined. Slowly mix in the dry ingredients, about 1/4 cup at a time.
Chill the dough in the refrigerator for 30-60 minutes. While the dough is chilling, preheat the oven to 350 F.
Using a cookie scooper, form balls with the cookie dough and roll each ball in sugar. Place the dough balls on a plate in the freezer for 5-10 minutes. The more chilled the dough is, the less likely the cookies are to spread out. Then place the dough balls on a lightly greased baking sheet and bake for 10-12 minutes or until the tops begin to crack.
Remove the cookies from the oven and allow them to cool for 5-10 minutes. Press a Hershey's kiss into the center of each cookie. Place the cookies in the refrigerator for 2-5 minutes to set the chocolate so it doesn't melt into the cookie.