Combine all dry ingredients in a bowl.

Add white of egg and stir until ingredients are evenly distributed.

Melt the chocolate in in a double boiler and pour on to the dry ingredients.

Add the Kirsch and knead into a smooth dough. Just ensure it is well combined, the dough does not to be worked for a lengthy period

Sprinkle your working surface with a little sugar and then roll out dough approximately on 12 mm (1/2 inch) thick.

Using your Christmas cutter set punch out the various figurines and forms and place them on tray lined with baking paper. Alternatively use a round cutter of any size you wish. Sprinkle the cookies with a little sugar.

Let them dry in room temperature (well ventilated) for a minimum of 6 hours but better yet over night.

Bake for about 5 to 6 minutes in a pre-heated oven at 240 °C (465 °F). The cookies will be very moist when they come out of the oven but will dry up during the cooling process

Cool on a wire rack completely before serving or storing in an airtight container