Finely grate 50 g of the chocolate. Mix flour, icing sugar, 1 tbsp. cocoa, cloves and grated chocolate. Add butter in flakes and 2 tablespoons of cream. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.
Form two rolls (approx. 2 cm Ø) from the dough, wrap in foil and chill for approx. 30 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. First cut each roll into approx. 30 slices, then form them into balls. Place them on the baking trays.
Use a spoon handle to press one indentation in the middle of each. Bake one after the other in a hot oven for 15-18 minutes. Mix sugar, vanilla sugar and 1/2 tablespoon cocoa. Sprinkle the biscuits while still hot. Let them cool down.
Chop 150 g chocolate, melt with 1 tablespoon of cream in a hot water bath. Put into a piping bag and squirt into the depressions of the biscuits. Decorate the biscuits with gold leaf if necessary and let them dry.