Boil cream with coffee and chocolate, and stir until slightly thickened. Cool. Yolks are broken down into a thick foam with sugar and vanilla. Them with stirring up the cream, then cognac. Put it in a large bottle and add all spices. Allow 1-2 days in the cold, until the flavors develop. Strain through cheesecloth and spill in bottles. Store in refrigerator. * Spices are typical for so-called Lebkuhen mixture, which bake gingerbread and Christmas. In this recipe is specified mixture, I have listed the ingredients in quantities found in another site. Precise amounts of the individual components in this mixture will, ie each confectioner has his and her keep. Can be varied.