1. Sift the flour, cocoa powder, and salt into a bowl, then set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, powdered sugar, and vanilla extract on medium speed until light and creamy.

3. Reduce the speed and gradually add the flour and cocoa mixture, mixing just until the dough comes together and is smooth.

4. Cover the dough with plastic wrap and refrigerate for 20 minutes.

5. Roll the dough into small, even-sized balls (about 20 g or 0.7 oz each).

6. Place the dough balls on a baking sheet lined with parchment paper, spacing them slightly apart.

7. Gently flatten the balls with the palm of your hand, then use your thumb or the back of a wooden spoon to create an indentation in the center of each ball.

8. Chill the dough balls in the refrigerator for 1 hour, or in the freezer for about 15 minutes.

9. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the edges are firm but the center remains soft.

10. Once out of the oven, reform the indentations if they’ve softened, then let the cookies cool on a wire rack.

Chocolate Ganache:

1. In a medium bowl, add the chopped dark baking chocolate and heavy cream. Melt in the microwave in 20-second intervals, stirring between each, until the ganache is smooth and liquid.

2. Spoon the ganache into the center of each cooled cookie using a teaspoon. Decorate with sugar sprinkles, then let the ganache set at room temperature before enjoying.