Chocolate Linzer Cookies

Sift together flour, baking powder, salt, and cocoa powder; set aside. In bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add vanilla and the egg, mix until combined. Add the dry ingredients in 3 steps and beat just until combined; flatten and wrap the dough in kitchen plastic and refrigerate for 30 minutes or freeze for 15 minutes. Once the dough has chilled, allow it to sit at room temperature for 5-10 minutes. Preheat the oven to 350 F. Separate the dough into 2 parts; roll in between 2 parchment papers or silicone baking mats to 1/4" - 3/8" thick. Pro-Tip: for clean cutting and shaping of the cookies, freeze the rolled dough sheets for 15 minutes. Cut your desired shapes with linzer cookie cutters (if you don't have Linzer Cookies cutters, using any round, heart, flower small and large coordinating cookie cutters (or back of large piping tip) works great). Bake on middle rack for 10-15 minutes. Pro-Tip: bake the cookies immediately after cutting - while the dough is still cold to prevent spreading. Bake on same parchment paper or silicone mats on which the dough has been rolled to prevent any mis-shaping while transferring. Allow the cookies to fully chill after baking before filling them with orange marmalade. Optional: dust the cookies with powdered sugar or cocoa powder before serving. Enjoy!