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1
In a large bowl, combine butter and cream cheese.
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2
Beat with an electric mixer on medium to high speed for 30 seconds.
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3
Add powdered sugar, Ghirardelli Unsweetened Cocoa, cinnamon, salt, and, if desired, ground ancho chile pepper.
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4
Beat until combined, scraping bowl occasionally.
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5
Beat in egg until combined.
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6
Beat in as much of the flour as you can with the mixer.
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7
Stir in any remaining flour with a spatula or wooden spoon.
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8
Divide dough in half.
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9
Cover and chill about 2 hours or until dough is easy to handle.
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10
For filling, in a small bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup coconut.
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11
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or foil; set aside.
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12
On a lightly floured surface, roll half of the dough at a time until about 1/8-inch thick.
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13
** Using a 3-inch fluted or plain round cookie cutter, cut out dough.
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14
Place circles on the prepared baking sheets.
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15
Place a heaping teaspoon of the filling in center of each circle.
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16
Lightly brush edges of the circles with water.
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17
Fold each circle in half; gently press edges to seal.
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18
Save dough scraps and re-roll, chilling dough, if needed.
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19
Bake for 8 to 9 minutes or until edges are firm.
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20
Transfer cookies to a wire rack; cool.
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21
In a small microwave safe bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening.
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22
Microwave on medium power (50 percent) for 1 minute.
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23
Remove and stir.
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24
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
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25
Spoon chocolate mixture into a large self-sealing plastic bag.
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26
Snip off corner; drizzle chocolate over empanadas.
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27
If desired, sprinkle with toasted coconut.
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28
Let stand until chocolate sets.
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29
Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
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30
For longer storage, freeze undecorated empanadas for up to three months.
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31
To serve, thaw; drizzle with chocolate and let stand until firm.
