Preheat oven to 160°C (approximately 320°F.)
Beat egg whites until stiff and sprinkle in salt and powdered sugar. Add lemon juice and continue beating until mixture is shiny and forms soft peaks. Mix ground almonds with cornstarch, grated dark chocolate, cocoa and cinnamon and fold into egg whites.
Transfer mixture into piping bag with large star nozzle and inject about 80 cherry-sized piles onto lined baking sheet, leaving space between each.
Halve almonds using small knife, starting at the top and cutting along natural seam. Place an almond half on each pile of batter.
Bake in preheated oven for 15-20 minutes. Remove baking sheet from oven, immediately separate cookies from sheet and let cool on wire rack.