Cream the butter, Stevia In The Raw® and sugar until light and fluffy. Add the eggs in one at a time. Add in the flour, cocoa, salt, cinnamon, nutmeg, and cloves. Mix well. Add in the ground almonds. 

Divide batter in half and refrigerate for 1 hour. 

Preheat the oven to 350F.

Roll out one ball between two sheets of wax paper or parchment paper. Roll to approximately 1/8" thickness. Cut a dozen 2.5 inch round cookies and place them on a cookie tray. Place the cookie tray into the oven for 15 minutes. Cut another dozen with 2.5 inch cutter and them remove a 1.5 inch center circle. (I used a mini heart and a mini snowflake cutter as well.)

Bake the super cold cookies for 10-12 minutes. Remove to a wire wrack to cool.

Spread some jam on the full cookie base. Sprinkle the cutout cookies with some confectioners sugar then place them over the jam.