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["Preheat oven to 350u00b0F and line 2 aluminum half sheet pans with parchment, trimming as needed so it lies perfectly flat. Whisk hot coffee or tea with chopped chocolate and cocoa in a medium bowl until smooth. Combine butter, brown sugar, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to moisten. Increase to medium and cream until fluffy and light, about 5 minutes, pausing at the halfway point to scrape bowl and beater with a flexible spatula. While still mixing, add egg and continue beating until smooth. Reduce speed to low and add 1/3 of flour, followed by 1/3 of the chocolate paste. Alternate between the two, forming a chocolaty batter. Fold once or twice from the bottom up to ensure no streaks of flour or butter remain. Transfer half of batter to a pastry bag fitted with a 5/8- or 1/2-inch round tip.", "Dab a little batter under each corner of parchment, then press firmly to secure it to sheet pans. Pipe about fifteen 2 3/4-inch by 1-inch ""buns"" onto each sheet pan, refilling the bag when needed. Bake until ""buns"" are puffy and firm, about 8 minutes. Slide parchment onto the counter and cool until no trace of warmth remains. Use immediately or transfer to an airtight container with a sheet of wax paper between each layer; store at room temperature up to 24 hours.", "Transfer Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite whipped frosting to a pastry bag fitted with a 5/8- or 1/2-inch round tip. Flip half the ""buns"" upside down and pipe about 1 tablespoon of filling down the center of each. Top with remaining ""buns"" and press gently to secure. Enjoy immediately, or refrigerate in an airtight container up to 6 hours."]
