Ingredients

• 1 1/2 cups Unbleached White All-Purpose Flour
• 1 cup Unsweetened Cocoa Powder
• 3/4 tsp Ground Cinnamon
• 3/4 cup Unsalted Butter room temperature
• 3/4 cup Sugar
• 3/4 tsp Fine Sea Salt
• 1 Egg plus 1 Egg Yolk, room temperature
• 7 oz Semisweet Chocolate chopped
• Flake Sea Salt (or sprinkles) for finishing

• 1/2 cup Water divided
• 1 Tbsp + 1 tsp unflavored Powdered Gelatin
• 1 cup Sugar
• 1/3 cup Honey
• 1/8 tsp Salt
• 3 Tbsp Raspberry Jam
• 1/2 tsp Vanilla Extract
• 1/2 tsp Raspberry Extract or Flavor
• 4-5 drops of Food Coloring (optional)

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper, and set aside.
2. Sift the the flour, cocoa powder and cinnamon into a medium mixing bowl, and set aside.
3. In a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and salt, and cream the mixture on medium-high until light and fluffy (about 3-4 minutes).
4. Add the egg and egg yolk and mix on low just until eggs are fully incorporated; then, with mixer on low speed, slowly add the dry mixture. Mix until just incorporated.
5. Scrape the dough onto a lightly floured workspace, shape into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
6. Unwrap the chilled dough and place on a lightly floured workspace. Roll the dough to 1/4-inch thickness. Use your cookie cutter to cut as many cookies as possible and transfer them to the parchment-lined baking sheets (about 1 inch apart). (You can gather the scraps and re-roll the dough; you want 30-36 cookie rounds, about 15 rounds per baking sheet.) Place the baking sheets in the fridge for 10 minutes to re-chill the cookies before baking.
7. Bake the cookies for 8-10 minutes (rotating the pans halfway through baking), or until lightly golden brown and dry to the touch. Remove the cookies from the oven and transfer to a wire rack to cool completely.
8. Once the cookies have cooled, place the chopped semisweet chocolate in a microwave safe bowl and microwave for 30 seconds. Stir with a spatula and repeat the process in 15-second increments until all the chocolate has melted, about 1-1 1/2 minutes total. Take care not to burn the chocolate.
9. Set half of your cookie rounds aside. Take the other half of the cookie rounds and, with a spoon or small pastry spatula, lightly smear a layer of chocolate over the top. Place the coated cookie on the cooling rack and immediately sprinkle the coated cookie round with a pinch of flake salt (or sprinkles). Let the cookies sit on the baking pan until the chocolate has set, about 30-45 minutes.
10. While the tops of the cookies are setting, make the marshmallow filling. Add 1/4 cup of the water to the bowl of a stand mixer. Sprinkle the gelatin over the water and stir to combine, making sure the gelatin absorbs the water. Attach the bowl to the mixer and fit it with the whisk attachment. Let sit while you make the honey syrup.
11. For the honey syrup, add the remaining 1/4 cup water, sugar, honey and salt to a small saucepan with a lip and place on stovetop at medium-high. Gently stir the mixture with a spatula until all the sugar crystals dissolve. Then, brush the sides of the pan with a pastry brush that’s been dipped in water and allow the syrup to cook undisturbed until it reaches a temperature of 240°F (about 6-8 minutes). Remove from heat.
12. Turn the mixer to low and add the honey syrup to the gelatin mixture in a slow, steady stream. Then, increase the speed to high and whip until the marshmallow is thick, glossy and holds a stiff peak, about 5-7 minutes.
13. Reduce the mixer to low speed and add the raspberry jam, vanilla extract and raspberry extract. (If using food coloring, add it now.) Once combined, increase to high and whip for an additional minute.
14. Immediately put the marshmallow filling in a large piping bag fitted with a 1/2-inch piping tip. (NOTE: You'll have to work quick because the marshmallows will get firm inside the bag and will not be pipable if you wait too long.) Turn the uncoated cookie rounds so the flat side is up, and pipe the marshmallow in a circular pattern that’s about 1/2-inch tall along the base of a cookie. Immediately top with a chocolate-covered cookie before proceeding to the next cookie.
15. Allow the cookies to set for an hour before serving.