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For the cookie (adapted from Martha Stewart's Chocolate Wafer Cookies):
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Line 2 large baking sheets with parchment paper; set aside.
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In a bowl of an electric stand mixer, mix together the flour, cocoa, baking soda, baking powder, salt and sugars.
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Beat in butter and incorporate with the rest of the mixture. Add in the egg, then vanilla. Mix until a uniform dough forms.
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Turn out dough onto floured surface and divide into two. Mold both pieces into flat rectangles, wrap each with plastic wrap and refrigerate for 30 minutes. Take one shaped dough, unwrap top of the plastic wrap, keeping the bottom part of the dough on plastic and roll with a floured rolling pin until piece is about a 1/8-inch thick rectangle (be careful, it is very thin and can break).
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If needed, use more plastic wrap to completely cover flattened dough (use baking sheet or flat surface to hold the covered, flattened dough). Refrigerate for an additional 10 minutes or until firm. Repeat for the other remaining rectangle.
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Take out chilled dough. Carefully cut circles using a 2-inch cookie cutter straight on the flattened dough with the plastic lining only the back of dough, being careful not to cut through plastic.
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Slowly transfer cut-outs to the parchment-lined cookie sheets. Roll up excess dough, refrigerate and repeat process.
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Bake for 6 minutes, rotating sheet (s) and turning pans once for even baking, and bake an additional 6 minutes or until the cookies are set.
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Transfer cookies to a rack immediately to cool.
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While the cookies cool, prepare the filling.
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For the chocolate cream filling:
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On low heat, over a pan of hot water, place a heatproof bowl and simmer chocolate chips, cream, and butter in the bowl. Stir till melted and smooth. Add the salt . Pour in vanilla, stir again and take off heat. Leave to cool.
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For the vanilla cream filling:
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With an electric mixer, beat all the ingredients starting on low speed, until somewhat combined. Increase speed to medium after all the sugar has been absorbed ( you don't want a shower of sugar all over you and the kitchen). Beat for 2 minutes or until light and fluffy.
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Once all the cookies are cool, spread a generous dollop of filling on the flat end of one cookie. Top with another cookie and press so that the filling oozes out to the edges. Scrape off excess from sides.
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Makes a little over 2 dozen cookies.
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Note: Dough that is cut and placed on a baking sheet should be kept refrigerated until batch is ready to be baked.
