1. Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour. Lightly grease a cookie sheet and set aside.

2. In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar. Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla. Mix in the buckwheat and hazelnut flours, and water. When the dough is thoroughly combined, turn it out onto your work surface. Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick. Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter). With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes. Remove from the oven; leave the cookies on the pan to cool.

3. Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt. Whisk thoroughly and remove from the heat. You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate. Alternatively, you can drizzle chocolate on the cookies for a lacy look. (You may have leftover chocolate.) Let sit for 1 hour at room temperature before serving.