• In a small bowl, mix the chopped baking chocolate with the hot coffee until it is all melted. Set aside to cool.
• In a large bowl, combine the flour, sugar, cinnamon, cloves and baking powder with the chocolate chips, lemon zest, orange zest and chopped almonds. Stir well to combine.
• Make a well in the center of the dry ingredients, and add oil, egg and the chocolate coffee mixture. Keep mixing, slowly incorporating the wet and the dry ingredients to form a firm dough.
• Place the mixture on a lightly floured board or silicone baking mat, and knead to bring it all together.
• Wrap the dough in plastic, and rest for 30 minutes.
• Preheat oven to 375 degrees. Line four baking sheets with silicone baking mats or parchment paper.
• Pat the dough out into an even rectangle that is approximately ½-inch thick. Cut into 1-inch strips, and then cut each strip diagonally into 1½-inch pieces. They will be an elongated diamond shape.
• Place on cookie sheet, and bake eight to 10 minutes until firm around the edges, but still soft in the middle. Let cool.
• Remove from the oven; let stand a few seconds. Place on a dishcloth, and cover.
• Once cool, they are ready to frost.

Frosting:

• In a small bowl, mix the chopped baking chocolate with the warm milk, microwaving 30 seconds at a time to completely melt the chocolate.
• In a medium bowl, combine the sugar, lemon juice and chocolate mixture until a smooth frosting forms.
• Dip the tops of the frosted cookies in the frosting, and place on a rack to dry.