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1
To make the cookie dough, cream the butter and sugar together until pale and light using an electric handheld whisk.
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2
Add the vanilla and mix again.
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3
Then add the egg yolks, one at a time, mixing well between each addition and scraping down the side of the bowl with a rubber spatula.
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4
Sift in the flour and cocoa powder and beat until smooth.
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5
Turn out the dough onto a lightly floured work surface and bring it together, forming a ball with your hands.
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6
Wrap in clingfilm, flatten into a disc and chill for at least 4 hours or until needed.
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7
When you're ready to move on, preheat the oven to 170C/gas mark 3.
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8
Roll out half of the dough to a thickness of about 2 mm on a lightly floured surface.
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9
Using the cutter, stamp out as many cookies as you can from the dough and arrange on the prepared baking sheets.
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10
Gather the scraps together and set aside while you roll out the remaining dough.
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11
Stamp out and arrange the cookies, as before, then lightly knead all the scraps together, roll again and cut out as many cookies as you can.
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12
Chill the cookies on the sheets in the fridge for 1015 minutes, then bake on the middle shelves of the preheated oven for about 12 minutes, or until crisp.
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13
Remove from the oven and let the cookies cool slightly on the baking sheets for 34 minutes before transferring them to a wire rack to cool completely.
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14
To make the filling, tip the chopped chocolate into a heatproof bowl set over a saucepan or pot of barely simmering water.
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15
Add the cream, almond liqueur, almond extract and butter, and heat for about 3 minutes.
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16
Stir gently until the chocolate has melted and the mixture is smooth.
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17
Remove from the heat and set aside to cool.
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18
Scoop the filling into a piping bag fitted with the plain nozzle.
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19
Turn half of the cookies so that they are writing side down and pipe the filling in a border around each cookie leaving a clear space in the middle.
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20
Spoon cherry jam into the centre of each piped cookie, then top with the remaining plain cookies and gently press together.
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21
These are best enjoyed straight away.
