The flavor of these cinnamon-and-spice chocolate cookies improves as they age.

Makes 4 dozen or 24 (2 cookie) servings.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes per batch

1. Preheat oven to 325°F. Line baking sheets with parchment paper; set aside.

2. Place almonds, 1 cup of the sugar, cinnamon and cloves in food processor; cover. Process just until nuts are finely ground. Add chocolate; cover. Process until chocolate is finely grated, but not melted. Add egg whites and kirsch; cover. Process just until dough clings together.

3. Place remaining 1/4 cup sugar in small bowl. Shape dough into 1-inch balls (dough will be sticky). Roll balls in sugar to coat. Place about 2 inches apart on prepared baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch thickness.

4. Bake 10 to 12 minutes or until tops are set but centers remain moist. Do not overbake. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.