In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour, salt and spices, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump the crumbly mixture onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 15 minutes.

Preheat the oven to 350 degrees F.

Roll out the dough 1/4-inch thick and cut into teabag shapes with a template. Place the cookies on an ungreased baking sheet. Use a straw to poke a hole at the top of each teabag cookie.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow cookies to cool to room temperature.

Fill the bottom of a double boiler with water and bring to a boil over medium-high heat.

Add the chopped chocolate to the top of the double boiler, reduce the heat to medium, and stir the chocolate from time to time until it is completely melted. Keep it warm in the double boiler, so it stays liquid.

Dip bottom of cookie in melted chocolate and place on parchment paper to cool.