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Arrange jamón serrano in a single layer on a microwavable plate lined with paper towels.

Using a 2-inch round cookie cutter, stamp out 24 rounds.Brush the top of each cookie sandwich with another thin layer of jam and top with the rounds of almond paste..

In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted.Stir until smooth.Dip the top of each sandwich cookie in the chocolate, just enough to coat the almond paste; transfer to the baking sheet.

Top each cookie with a walnut half.Let the chocolate set before serving.. Make Ahead.

The cookies can be stored at room temperature in an airtight container between wax paper for up to 5 days..

chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water.Top with remaining cake layer.

Spread a thin layer of frosting over top and sides of cake.Refrigerate 15 minutes.

Spread remaining frosting in a thick layer over top and sides of cake.Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.. Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis.