For Cookies

1. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 1-2 minutes.
3. Add the egg and vanilla and mix to combine.
4. Scrape down the sides of the bowl as needed.
5. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined.
6. Place the dough on a flat surface, divide in half.
7. Shape each half into a log about 9 inches long and 1 1/2 inches in diameter.
8. Wrap each log tightly in plastic wrap and place in refrigerator to chill for at least one hour.
9. Once dough has chilled, preheat oven to 350 degrees.
10. Line two baking sheets with parchment paper.
11. Using a very sharp knife, slice the logs into thick slices and place on baking sheet. The cookies will not spread much.
12. Bake for 10 minutes, remove from oven and cool completely on a baking rack.

For Ganache

1. Place heavy cream in a small saucepan over medium heat.
2. Heat until just simmering, do not boil.
3. Pour hot cream over chopped chocolate in a heat safe bowl.
4. Allow to sit for 5 minutes and then add the Pan di Stelle Hazelnut Cream and stir to combine.
5. Allow ganache to sit until cooled to room temperature, stirring occasionally. You may place the ganache in the refrigerator to speed this along.
6. Once cooled, use and electric mixer fitted with the paddle attachment on high speed to whip the ganache until light and fluffy.
7. Place ganache in a piping bag fitted with a large star tip. Pipe the ganache onto cooled cookie and top with a second cookie. Repeat until all cookies are sandwiched together.
8. Alternatively, you can scoop a tablespoon of the whipped ganache onto the flat side of one cookie and then top with another.