In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.

Add in the egg and vanilla extract, mixing until well combined.

In a separate bowl, combine all-purpose flour, cocoa powder, baking soda, salt, and espresso powder if using.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

For the pink cookie dough, repeat the creaming process, then mix in the all-purpose flour, baking soda, salt, and raspberry powder or food coloring until smooth.

Wrap each dough in plastic wrap and place in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop out tablespoons of each flavor and roll them into balls, placing them on the prepared baking sheet.

Press a well in the center of each cookie ball, then bake for 10-12 minutes.

Press the centers again while they are still warm if necessary.

Allow the cookies to cool completely on the baking sheet before filling them with ganache.

Heat the heavy cream in a small saucepan until it just begins to simmer.

Remove from heat and pour over the chopped chocolate, letting it sit for about one minute.

Stir until smooth, adding butter for extra shine if desired.

Once the ganache is ready and the cookies are cool, fill each cookie with the ganache.

Add optional toppings such as freeze-dried raspberries or heart sprinkles.

Allow the ganache to set at room temperature or refrigerate briefly to firm it up.