Dissolve ammonium carbonate in kirsch. Beat eggs until fluffy. Gradually add powdered sugar. Stir mixture vigorously in a food processor. Add kirsch and gradually stir in sifted flour. Cover dough with plastic wrap and refrigerate at least 3 hours. Then on a work surface dusted with cornstarch roll out dough 8-10 mm (approximately 1/3 inch) thick. Dust Springerle form also slightly with cornstarch and press into the dough. Cut out individual images with a pastry cutter or a knife and let dry on a baking sheet dusted with cornstarch for about 24 hours.
Preheat oven to 140°C (approximately 275°F). Grease a baking sheet with butter and sprinkle with anise seeds.
Then briefly press bottom of Springerle cookies on a damp paper towel, remove and put on the baking sheet. Bake in preheated oven for about 20 minutes. Remove from oven, place onto a wire rack and leave to cool.
Before serving, the Springerle cookies are best to sit at least 2 weeks in a tin can stored with an apple. Serve as desired.