For the Cookie Cups:

1. With a stand mixer, cream together the brown sugar and butter until light and fluffy. Add the egg, scraping down the bowl every so often. Mix in the molasses.
2. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With your mixer on low, add these dry ingredients into the butter mixture in thirds, scraping down the bowl in between each addition. Mix in the raisins and crystallized ginger until just combined. Cover the mixture with plastic wrap and put in the refrigerator.
3. The dough should chill for at least an hour, but you can also let it chill for up to 24 hours.
4. When you’re ready, preheat the oven to 375 degrees.
5. Grease a mini muffin pan, and measure out PRECISELY a 1 tablespoon ball of dough for each bin. This dough dries out and/or collapses very easily in the oven, so be careful to measure out the precise amount.
6. Press down in the center of each ball with your thumb, making a little cup with it. Do not push the sides all the way to the edge of the bin; just make a thumb-sized imprint in the center.
7. Bake in the center rack for 10 minutes. Again, be careful with how long you cook these, since you don’t want the dough to crisp too much.
8. Let the cups cool in the pan for a few minutes, then move them to a wire rack. While they’re still warm, poke the centers of the cups with a toothpick about four times each, and pour 1/2 teaspoon of rum into each cup.
9. Let cool completely on the racks, then cover and move the cups to the refrigerator.

For the Lemon Curd:

1. Fill the bottom of a double boiler with water and bring it to a boil. Reduce the heat to a simmer.
2. Whisk the yolks, sugar, lemon zest, lemon juice, and salt in the top of the boiler constantly as eggs cook. Whisk until curd thickens, about 10 minutes.
3. Remove the curd mixture from the heat and whisk in the cut butter until it is entirely incorporated.
4. Place the curd in a jar and cover it. Let cool completely in the refrigerator.
5. Directly before you’re ready to use it, press the curd through a fine mesh sieve.

For the Mascarpone Icing:

1. In a large, chilled mixer bowl, beat the heavy cream, powdered sugar, and lemon juice until you get soft peaks. 
2. Add in the mascarpone cheese and mix until hard peaks. 

To Assemble:

1. Place a small dollop of lemon curd in each of the cups. This curd recipe is precisely enough to fit every cup.
2. Pipe some mascarpone icing on top of each cup with the curd.
3. Dust the top with cinnamon.

1. Sift flour, baking powder, and salt together in a medium bowl. In a stand mixer, cream together the lard, sugar, and anise seeds on medium speed. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the creamed mixture, followed by the wine. Beat in the flour mixture, in a couple of additions, until a stiff dough forms. If the dough won’t hold together, add a bit more wine. 
2. Cover the dough and refrigerate it overnight. 
3. Preheat the oven to 350 degrees. Cover a pair of baking sheets with parchment. 
4. Remove the dough from the refrigerator and let stand until it is soft enough to roll. Divide the dough into quarters. Roll out each portion to about 1/16-1/8 inch in thickness. Cut with a 3-inch scalloped cookie cutter and place on baking sheets. Bake for 12-15 minutes, or until bottoms of cookies are golden brown.  
5. Meanwhile, mix the sugar and cinnamon topping in a small bowl. Drop the warm cookies gently in the cinnamon sugar and set aside to cool.  

For the Cookies: 

1. Sift together the flour, baking powder, and salt in a medium bowl. 
2. Cream together the sugar and butter with a stand or handheld mixer until pale in color and light and fluffy. Beat in the eggs and the lemon juice. 
3. Add the dry ingredients to the butter-sugar mixture slowly, continuing to beat, just until combined.  
4. Scoop the dough into balls with a small ice cream scoop, and place on a tray or baking sheet. Refrigerate the balls of dough for at least 1 hour. 
5. Preheat the oven to 325 degrees. Line a pair of baking sheets with parchment paper. 
6. Arrange about 9 tennis biscuits, side-by-side on each baking sheet. Roll cookie dough balls in the turbinado sugar and top each tennis biscuit with a ball.  
7. Bake for 15 to 16 minutes, rotating the baking sheets halfway through the baking time. Then let cookies cool to room temperature. 

For the Peppermint Crisp Filling:

1. Whip the cream in a large mixing bowl until soft peaks form. Add the dulce de leche and beat it in. Fold in the candy bar pieces. 
2. Spoon the filling into a piping bag fitted with a round tip. Pipe the filling in a circular pattern around the top of each cookie. Sprinkle with additional chopped candy bar pieces over the top of each and serve. 

For the Macaronage:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Meanwhile, in a stand mixer, whip egg whites to just foamy. Add 1/2 of the granulated sugar and all the cream of tartar. Whip another minute, then add remaining sugar. Whip to soft peaks.
3. In a large mixing bowl, start to fold 1/2 of the dry sifted mixture to the meringue. Once incorporated, add the blue cornmeal. Fold until batter stretches easily into ribbons and can create a figure 8 without breaking. Don’t overmix or cookies will spread too much. Undermix and your cookies will crack.
4. Fill a piping bag with a round tip. Chainé recommends a large 2A. Arrange silicon baking mats on a pair of baking sheets. You can purchase Silpat mats with a classic macaron size template; this will help you create a consistent size. Pipe macarons onto baking mats.
5. Dry for 20 minutes. Meanwhile, preheat oven to 275 degrees.
6. Bake for 10 minutes, rotate pans from front to back and top to bottom baking racks, and bake a final 10 to 12 minutes. Cookies are done when you gently push a shell and it doesn’t move.
7. Allow macarons to cool fully before filling.

For the Vanilla Bean Ganache:

1. Heat chocolate and 100 ml of cream in a bain marie until melted and fully combined. Use a spatula, rather than a whisk here, to avoid incorporating air while mixing. Take the pan off the heat and mix in the cold cream and vanilla. Chill overnight.
2. Whip with a stand or handheld mixer until the ganache is stiff and pipeable. Spoon mixture into a piping bag with a round tip.
3. Fill half of the macarons and top with the remaining macarons. Store in an airtight container for up to 4 days.