Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.

Make either dough first or work in parallel.

Cream ½ cup softened butter with both sugars until light and fluffy (2–3 minutes).

Beat in the egg and 1 teaspoon vanilla until combined.

For chocolate dough: whisk together 1 cup flour, ½ cup cocoa, ½ tsp baking soda, ¼ tsp salt, and optional espresso. Fold into wet ingredients until just combined.

For pink vanilla dough: whisk together 1½ cups flour, ½ tsp baking soda, ¼ tsp salt and the freeze-dried raspberry powder (or color). Fold into wet ingredients until combined.

Portion dough into small rounded tablespoons (or use a 1-tablespoon scoop) and place 2 inches apart on prepared sheets.

Bake at 350°F for 10–12 minutes, until edges are set but centers are still soft. Rotate pans halfway through if baking multiple trays.

Cool cookies on the pan for 5 minutes, then transfer to a wire rack and cool completely. Do not assemble while warm.

Heat ½ cup heavy cream until just simmering. Pour over ¾ cup finely chopped chocolate in a bowl. Let sit 1–2 minutes, then stir until glossy and smooth.

Stir in 1 tablespoon butter if using. Chill until thick but pipeable (about 20–30 minutes in fridge), stirring occasionally.

Pipe or spoon a dollop of ganache onto the underside of one cookie and top with a matching cookie. Press gently to spread ganache to the edges.

Decorate by pressing freeze-dried raspberries or a chocolate square into the ganache. Drizzle melted white chocolate and scatter heart sprinkles while ganache is still tacky.

Let assembled cookies set in the fridge for 15–20 minutes before serving for cleaner slices and firmer centers.