Use a blender to mix the butter with the icing sugar and salt until light and fluffy. Add the eggs and beat until combined.

Sift the flour, the cocoa and baking soda, add to the mixture and mix until combined.

Make a ball from the dough, wrap in a cling film and refrigerate for 30 minutes.

Chop the dark chocolate and place into a glass or stainless steel bowl.

Bring the cream to a simmer, pour immediately over the chocolate and leave it for a few minutes.

Add the butter and stir until smooth.

Transfer the chocolate ganache into a piping bag.

On a floured working space, gently roll out the chocolate sablé dough until it is 3mm thick.

Cut into shapes you like such as stars, rounds, squares. You can also make print marks in the centre of the biscuit or cut the centre out.

Align all cookies on parchment paper or a silicone mat.

Heat up the oven to 165°C and bake for 8 -10 minutes for the smaller ones and 10 -12 minutes for the thicker ones.

Let the cookies cool completely and spread some chocolate ganache on them. You can close it with another cookie to make a sandwich.

Any cookies that are cut in the centre can be filled with the raspberry jam or any jam of your choice.