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1
Make the glaze In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy.
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2
Beat in the egg.
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3
Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes.
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4
Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
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5
Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
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6
Make the glaze Preheat the oven to 350.
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7
Line 2 large baking sheets with parchment paper.
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8
Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness.
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9
Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets.
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10
Gather the scraps, reroll and stamp out as many cookies as possible.
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11
Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking.
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12
Let the cookies cool on the baking sheets.
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13
Make the glaze Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan.
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14
In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil.
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15
(Reserve the vanilla pod for another use.)
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16
Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250.
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17
Remove from the heat.
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18
Remove the thermometer and stir in the butter.
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19
Pour the caramel into the prepared pan and let cool for 45 minutes.
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20
Make the glaze Lift the caramel out of the pan and transfer to a cutting board.
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21
Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly.
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22
Wrap any remaining caramel bits individually in wax paper and save for another use.
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23
Make the glaze Melt the chocolate with the butter in a double boiler.
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24
Line a baking sheet with wax paper.
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25
Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot.
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26
Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set.
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27
Transfer the cookies to a plate and serve.
