Line baking sheet pans with parchment paper or silicon baking mats.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs, one at a time, and then vanilla. Whisk together flour, cocoa powder, baking soda, and salt in a large bowl. Slowly incorporate flour into butter and sugar mixture, making sure to mix well as combined, taking care not to overmix as it causes tough cookies.
Scoop the dough into teaspoon-size amounts, roll into a ball in the palm of your hand, place onto the prepared baking pan and press flat with the palm of your hand.
Alternately, place a piece of parchment paper on the countertop. Divide cookie dough in half and place half at a time on the parchment paper and roll to desired thickness. Cut cookies with small round cutters, working dough back together and rolling and cutting until all dough has been used and placed onto prepared baking sheets(photographed method).
Preheat oven to 350º F as cookie dough is in the freezer. Transfer baking sheets straight from the freezer to the oven for baking. Bake cookies 10-12 minutes. Remove from oven and allow to cool completely before adding cream filling.
Cream Filling
While the cookies are baking, prepare the cream filling. Cream together all of the ingredients for the cream filling recipe. Set aside until the chocolate cookies have completely cooled.
Scoop 1 teaspoon of cream filling and place on top of the flattened side of one cookie. Place another cookie on top of the cream filling.