1 cup butter, softened
1/2 cup sugar
1 tsp. vanilla
1 cup hazelnuts, toasted skinned and ground
1/2 ounce semisweet baking chocolate, finely chopped
2 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate, melted
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky). Heat oven to 375 degrees. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread about 1/2 tsp. raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.