Make the Dough: 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 350 degrees F.
Make the Filling: 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.
Adapted from "Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family" by Valerie Bertinelli © Oxmoor House 2017. Provided courtesy of Valerie Bertinelli. All rights reserved.