Flourless Chocolate Cherry Cookie Sandwiches

What you'll Need for the Cookies:

• 5 1/4 oz Dark Chocolate, chopped
• 1/4 cup + 1 Tbsp Unsalted Butter
• 3/4 cup Granulated Sugar
• 2 Large Eggs, room temperature
• 1/3 cup Cocoa Powder
• 1/4 tsp Salt

What you'll Need for the Center:

• 1 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 2 tsp Vanilla Extract
• 1/2 cup Cherry Pie Filling

How to Make Cookies:

1. Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.

2. In a heatproof bowl, melt the dark chocolate and butter together (using a microwave or stovetop over simmering water) until smooth and glossy. Set aside to cool slightly.

3. In a stand mixer (fitted with the whisk attachment) or using a hand mixer, whisk together the sugar and eggs until pale, fluffy, and tripled in volume.

4. Pour the warm chocolate mixture into the egg mixture and whisk until well combined.

5. Sift in cocoa powder and salt, then whisk until smooth and glossy—your batter will be fairly runny.

6. Chill the batter in the fridge for 6-8 minutes, until slightly thickened but still runny, like thick brownie batter.

7. Scoop out the batter to form 12 cookies (they will fit on two baking sheets). Bake for 10-12 minutes at 350ºF (180ºC) until slightly puffed and glossy with a cracked crust.

8. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

How to Make Filling & Assembly:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract to very soft peaks, using a stand mixer or hand mixer with the whisk attachment.

2. Transfer the whipped cream into a piping bag fitted with a large open star nozzle.

3. Turn one completely cooled cookie upside down (bottom facing up).

4. Pipe a generous layer of whipped cream on top of the cookie.

5. Spoon the chilled cherry pie filling over the whipped cream.

6. Top with another cookie and serve immediately.