In the bowl of the food processor, mix together the almond meal and sugar. Add the chopped chocolate and process until finely ground. Add the cinnamon, cloves, and egg whites, and pulse to make a dough.
Sprinkle the extra sugar over a sheet of parchment. Divide the dough in half and lay one half on top of the parchment. Lay another piece of parchment over the dough and roll it out to ⅛ inch thickness. Cut the cookies with the cutter and lay on parchment-lined baking sheets, arranging them 1 inch apart. Reroll the remaining dough and continue it’s all used. Allow the cookies to stand and dry for about 3 hours.
Preheat the oven to 300° F/150° C.
Bake the cookies until they are slightly puffed, about 12 to 15 minutes. Allow to cool completely and store in a tin.