While I adore some Amaro, what you've listed are not actually in that category. Dunno if that was intentional on your part, but Amari are specifically Italian (by origin of that class) and more recently can include non-Italian Bitter and Herbal Liqueurs (that part is very specific to the style).
Some of the more well known Amari are:
Campari, Aperol, Amaro Nonino, Averna, Cynar, Fernet, Montenegro, as well as many others.
There are some very good American Amari being produced now as well.
Chartreuse and Benedictine are both commonly used as sweeteners and are not very bitter at all though strongly herbal. Luxardo is very sweet, neither herbal or bitter. Aguardiente is more a base spirit (as I've learned it) than a Liqueur, though it would not surprise me to find some that are made into Liqueurs while still maintaining the name of Aguardiente.
Of what you listed, Nocino is the closest to an Amaro-type Liqueur due to it's bitterness, but is still not really considered Amaro. Rather it is much more closely related to Limoncello in it's production and involves a significant amount of sweetening compared to the process of making true Amaro.
That said, I do agree with your assertion that exploring Amari is fun!