1.Butter two trays and dust with some flour.
2.Combine the flour, baking and cocoa powder in a small skillet.  Add the sugar, the blanched almonds, the almond essence, the mixed spice and the ground cloves.
3.Mix everything together and then add the cherries, the lemon and orange rinds. Stir and add the rose water and the golden syrup. Stir and carefully add enough water, spoon by spoon to create a pastry that is not too dry nor too soft.
4.Water your hands and form sausagelike shapes with the mixture. Place on the trays and flatten them slightly (leave enough space between each one since they tend to melt while in the oven) Bake for 22 minutes.
5.Remove from oven and let them stand for 2 minutes. Whilst hot, coat the kwarezimal with golden syrup and then the finely cut almonds.

From the book "Cooking with Peter – the best recipes from the first two books" by Peter Dacoutros. Klabb Kotba Matlin Publications.