Yield: about 4 1/2 dozen
This recipe has been updated and may differ from what was originally published or broadcast.
Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours.
Preheat the oven to 350ºF.
Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans.
Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets.
Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper.
Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely.