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1
Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy.
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2
Add 1/4 cup milk, 1 teaspoon vanilla and egg; continue beating until well mixed.
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3
Add melted chocolate; mix well.
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4
Add flour, cocoa, baking powder and baking soda; beat at low speed until well mixed.
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5
Divide dough in half.
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6
Shape each half into a ball; flatten slightly.
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7
Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
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8
Heat oven to 350F.
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9
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness.
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10
Cut with floured 2 1/4- to 2 1/2-inch round cookie cutter.
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11
Place 1 inch apart onto ungreased cookie sheets.
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12
Cut out center of half of cookies with Halloween-shaped mini-sized (about 1-inch) cookie cutters.
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13
Bake 8-11 minutes or until set.
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14
Immediately remove from cookie sheets.
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15
Cool completely.
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16
Combine all filling ingredients except milk and food color in bowl.
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17
Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
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18
Add food color, if desired.
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19
Spread 2 teaspoons filling onto bottom of 1 cookie; top with cut-out cookie, bottom-side down.
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20
Repeat with remaining cookies and filling.
