Chocolate Linzer Hearts

1 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts -- toasted (see Notes),
skinned and ground
1/2 ounce semisweet baking chocolate -- finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate – melted

Beat butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs
until smooth.

Add remaining ingredients except jam and melted chocolate. Beat until
well blended. Cover and refrigerate 1 hour (dough will be sticky).

Heat oven to 375º. Roll one fourth of dough at a time between pieces
of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated
until ready to roll.)