Combine the sugar, vanilla, cinnamon, salt and eggs in a bowl and continue stirring until the mixture becomes lighter in colour. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter while stirring, add to the mixture. Fold in the flour and almonds, spread on a baking tray lined with baking paper in a rectangle measuring approx. 20 x 30 cm.
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
Cut the biscuits into pieces, add water and mix to create a compact, mouldable mass. Line a cup with plastic film, press in the mixture and shape into oval hats. Spread 1/2 tbsp. jam onto each biscuit and place the hats on them.
Shape half the marzipan into 8 horns, set aside. Roll out the remaining marzipan between two pieces of baking paper to a thickness of approx. 4 mm. Cut out rounds with nozzles, cut out bands. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Coat the hats with chocolate on baking paper, allow to cool for approx. 2 mins. Add the marzipan decoration.