Make the chocolate dough: In a mixing bowl, cream together ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy (about 2–3 minutes with a mixer).

Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon espresso powder (if using).

Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing — you want tender cookies.

Make the pink dough: Repeat the creaming step with another ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar.

Add 1 egg and 1 teaspoon vanilla; mix until combined.

Combine 1½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Stir into wet ingredients.

Fold in 2–3 teaspoons freeze-dried raspberry powder (or enough pink food coloring) until the dough is evenly pink.

Chill dough for 30 minutes: Divide each dough into two discs, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 350°F (175°C).

Scoop dough into 1–1½ tablespoon balls and place on lined baking trays, leaving about 2 inches between cookies.

Gently press a small well in the center of each cookie ball using your thumb or the back of a measuring spoon.

Bake at 350°F for 10–12 minutes until edges are set but centers are still slightly soft.

Immediately after removing from oven, use the back of a spoon to re-press centers if needed.

Transfer cookies to a cooling rack and let cool completely before filling.

Place ¾ cup finely chopped chocolate chips in a heatproof bowl.

Heat ½ cup heavy cream in a small saucepan until it just begins to simmer — do not boil.

Pour hot cream over the chopped chocolate, let sit 1 minute, then stir until smooth.

Stir in 1 tablespoon butter for an extra glossy finish.

Transfer ganache into a small piping bag or use a teaspoon to fill each cookie well with ganache.

Top with freeze-dried raspberry powder, chocolate squares, heart sprinkles, or a drizzle of melted white chocolate.

Let cookies set at room temperature for 30–60 minutes or chill briefly (10–15 minutes) to speed up setting.