In a mixing bowl, cream the butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add the almonds, cocoa, cinnamon, nutmeg and cloves; mix well. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter. Cut a 1 1/2-inch heart from the center of half of the cookies.
Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Spread 1/2 teaspoon jam over the bottom of the solid cookies; place cutout cookies over jam. Sprinkle with confectioners' sugar.