In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon, ginger, cloves, nutmeg, and cardamom.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed. Add eggs, one at a time and the extracts, and mix until well blended.

Reduce speed to low and gradually add flour mixture.

Once mixed, place in fridge to chill for 15-20 minutes.

Use a tablespoon, scoop out dough and form into balls.

If making the Mexican version, at this point, dunk half the ball into white sugar.

Slightly flatten each of the cookies.

Space cookies out on a silpat on a cookie sheet, at as they will flatten and spread out. I put 10 cookies staggered on a cookie sheet.

Bake at 325°F for 13-15 minutes or until surface shows some cracking.

Cookies should be on the soft side. Remove from oven and let cool.

If your dulce de leche is thin, boil while stirring constantly for about 5 minutes until it begins to thicken. Pour into a bowl set in an ice bath to cool.

Spread a layer on one bottom side of the cookie and top with another, forming a delicious sandwich.