Prepare the dough: In a large mixing bowl, combine the flour, mahlab (if using), sesame seeds, nigella seeds, aniseeds powder, fennel powder, sugar, baking powder, instant yeast, and salt. Mix well.
Gradually add the olive oil and melted butter. Next add in the hand warm milk, and hand warm water to the mixture. Knead the mixture until a smooth and slightly sticky dough forms. If the dough is too dry, add a little more water, a tablespoon at a time. If it's too sticky, add more flour.
Cover the dough with a damp cloth or plastic wrap, and let it rest for 45 minutes to1 hour, or until it doubles in size.
Prepare the date paste: In a food processor, combine the pitted dates, melted butter, anise powder, cardamom powder, and cinnamon. Process until a smooth, pliable paste forms.
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Divide the dough into equal-sized portions (approximately 8-10cm). Flatten each portion into a rectangular shape with the palm of your hand or a rolling pin.
Shape the date paste into thin 2x5 cm logs. Place a date paste log on each flattened dough piece. Fold the dough around the date paste, sealing the edges and forming a smooth log. Connect the two ends of the log to create a bracelet shape, pinching the ends together to seal.
Arrange the bracelet cookies on the prepared baking sheet, leaving some space between them. Optionally, you can press the top of each cookie with a fork or use a decorative mold to create a pattern.
Bake the cookies for 15-17 minutes or until they turn light golden brown. Keep an eye on them to avoid over baking.
Remove the cookies from the oven and allow them to cool on a wire rack.
Serve Kaak Bil Ajwa with tea or coffee, and enjoy! Store any leftover cookies in an air tight container.