Begin by washing the short-grain rice in cold water until it runs clear. Sauté the finely chopped onion in olive oil in a saucepan until transparent. Continue to simmer until the pine nuts are gently browned. Stir in the rinsed rice, currants or raisins, fresh dill, mint, cinnamon, and allspice. Season with salt and freshly ground black pepper before removing from fire and allowing to cool.
Eliminate the preserved grape leaves from the jar with care and carefully rinse them under cold water to eliminate excess brine. Place them in a large dish of warm water to soften for about 10-15 minutes. Drain and gently wipe them dry after soaking.
Place a grape leaf, vein-side up, on a clean surface. If necessary, trim the stem. A little spoonful of the rice mixture should be placed towards the base of the leaf. Fold in the sides and roll it up to make a nice little bundle. Repeat this technique until all of the filling has been utilized.
Layer lemon slices at the bottom of a big, heavy-bottomed saucepan. Arrange the stuffed grape leaves carefully on top of the lemon slices, seam side down, and compress them in tightly. Drizzle with extra-virgin olive oil and drizzle with lemon juice.
Bring the saucepan to a slow simmer over medium-low heat and cook for 45-60 minutes, or until the rice is soft and the grape leaves are tender.
When the dolmas are done, gently take them from the pot and place them on a serving plate. Garnish with fresh dill or mint leaves and drizzle with extra-virgin olive oil. Warm or at room temperature, serve.