How to make chocolate cookies with chocolate cream

• Knead the dough from flour, cocoa, sugar, egg, butter, and cinnamon - I mix everything together in a food processor.
  200 g wheat flour - all-purpose, 25 g bitter cocoa, 50 g powdered sugar, 1 teaspoon cinnamon, 120 g butter, 1 egg
  
• If the dough doesn't stick together well, you can add a little cold water and knead the dough.
  cold water
  
• Wrap the finished dough in cling film and refrigerate for about 30-60 minutes.
  
• After this time, take the dough out of the fridge and knead it lightly.
• Sprinkle the kitchen counter with flour and roll out the dough to a thickness of about 5 mm.
  
• If you want to use a patterned rolling pin, lightly sprinkle the top of the rolled-out dough with flour.
  
• Roll the dough with the patterned rolling pin, pressing it down so that the pattern is imprinted.
  
• Cut out circles with a round cookie cutter (or e.g. a glass) - in every second cookie, you can additionally cut out a smaller circle - then the cream will look nice through it.
  
• Arrange the cookies on a large baking sheet lined with baking paper (for me, the cookies took up two large baking sheets) - you can also gently brush off excess flour from the top of the cookies with a brush.
  
• If you have a balcony and it's cold, you can cover the baking sheets with cookies with foil and put them on the balcony for about an hour. If not, you can bake them immediately.
• Bake the chocolate cookies in an oven preheated to 170 degrees (fan-assisted) for about 12 minutes.
• After baking, cool the cookies.
• Spread chocolate cream on one cookie and stick another cookie on top.
  approx 150 g chocolate-nut cream