In a food processor, combine the almond meal, sugar, and chocolate. Pulse the mixture until finely ground. Add the cinnamon, cloves, and egg whites. Continue to pulse until dough comes together. If the mixture is still too wet, add a little more almond meal.
Line baking sheets with parchment. On a large work surface, spread out a piece of parchment. Dust with granulated sugar. Add the dough, form into a disc, and sprinkle the top with more sugar. Top with another sheet of parchment.
Use a rolling pin to roll the dough 1/8 inch thick. Use small cookie cutters to cut out desired shapes. Transfer to prepared baking sheets about 1 inch apart. Repeat with remaining scraps of dough.
Allow the cookies to dry on baking sheets at room temperature for 3 hours.
Preheat oven to 300 degrees F. Once heated, add the dried cookies and bake until cooked through and slightly puffed, 12-15 minutes. If cooking more than one baking sheet at once, rotate the sheets halfway through. Allow to cool on the baking sheets for about 10 minutes before transferring to wire rack. Cool to room temperature before storing in an airtight container.