Preheat the oven to 150°C.
Brown the pigs' cheeks in oil in a casserole for 2 minutes then set aside.
Fry the onion, carrots, and garlic for 5 minutes until golden.
Stir in the cumin, paprika, and raisins and cook for 2 minutes.
Add sherry, scrape the pan, and reduce the liquid by two-thirds.
Add the cheeks and stock, boil, then bake covered for 2 to 2.5 hours.
Boil potato cubes for 10 minutes until tender, then drain and mash.
Fry sliced garlic and cumin in oil until golden.
Mix mashed potatoes with the flavored oil, garlic, cumin, and butter.
Blend bread, almonds, thyme, zest, and parsley into a thick picada paste.
Stir chocolate and most of the picada into the casserole and simmer briefly.
Serve pork cheeks with potatoes and a garnish of remaining picada.