pinchesAdditional of Sweet paprika to get desired color
Ribbons of fresh mint for Garnish
First, make the watermelon "cookies". Cut into thin 3/4 slices then cut into bite size shapes. These are small thin cookie shaped dried pieces of watermelon. I happen to own a round small cookie cutter with fluted edges. But this would work and look just fine with the watermelon slices cut into 1 inch squares.
Once you have the pieces cut into the right shape, you want to place them on a cookie cooling rack balanced over a plate to collect the juices). Allow these to air dry overnight or at least 8 hours. The watermelon slices become almost the texture of an under ripe peach, stiff.
Once the "cookies" are air dried to firm, make the spicy sweet Mascarpone "icing". Mix softened Mascarpone and the Heavy cream until the mix is the consistancy of icing, soft but still able to hold it's shape.
Then add the vanilla, honey and lime zest. Taste.
Then add a pinch of Chipotle spice. mix well and taste again. If you like the tiny hint of spice, you are done. If you prefer a more spicy taste, add additional spice as you like. But be careful, it is very hard to remove the heat once added.
Add additional sweet paprika as needed to get a pleasing color. Again, start with small amounts, it is equally difficult to uncolor as to unspice.
Lay out the watermelon cookies on a serving plate. then, using a piping bag (or simply add a tsp dollop on each), decorate the cookies with the mascarpone icing.
Decorate with ribbons of mint, Chill for a few hours and serve straight from the fridge.