Whisk the flour and spices. Beat the butter and 1 cup powdered sugar until blended. Add the egg yolks and mix well.

Gradually beat in the flour mixture, then the ground almonds. Divide the dough in half, flatten into disks, wrap and refrigerate 1 hour.

Heat the oven to 350°F. Roll one disk on a lightly floured surface to 1/8 inch thick and cut 24 rounds with a 2 1/2-inch cutter. Cut a 1-inch center from 12 of them. Repeat with the second disk.

Bake 10 to 12 minutes, until the edges are golden. Cool 3 minutes on the pan, then on a wire rack.

Spread jam over the whole cookies. Dust the cut-out tops with 1 tablespoon powdered sugar and place them on the jam.

Beat the cream cheese until creamy, then beat in the melted chocolate and 1 cup powdered sugar until fluffy. Spoon a little onto the center of each cookie and let set 10 minutes.