I don't do faceted crap.  You want faceted crap then you will need to find something done in openscad.

I was on my way out the door when I first replied so let me elaborate a little.

What the air pocket was supposed to do is help the dough from going all the way to the top where it would surely stick.  Now if mixed, and/or floured, the right way the air pocket will prevent that and the cookie/biscuit should fall back down.  This last part always had me interested, as a child, on why it could plop back out (most times) since that cushion of air should become a vacuum holding it in place with the absence of any holes.  I suppose it didn't because the weight of the dough and the space of the vacuum prevented it (plus back when those cutters were new they used lard and butter) but, as I mentioned, not always and sometimes I remember having to use a fork to get it out.

I did add a hole version though. :)

 In the old days they didn't use a hole but I was thinking the same.  The thing is the hole would create a suction and the cookie/biscuit would have a heck of a time getting out so they used the built up pressure to help it pop back out.