Using heart shaped cookie cutter (about 2 3/4” wide), cut cookies into heart shapes. Cut each heart in half.
Spread melted chocolate onto straight edge of cut cookie and pair with opposite color cookie, straight edges together. Place on parchment paper lined cookie sheet. Refrigerate until firm. May be frozen, wrapped in plastic wrap or foil, up to 3 months.
Use cookies to garnish deserts such as ice cream, sorbet, etc. Or make a pie filled with chocolate mousse, cheese cake, chocolate pudding, or any filling of your choice. Use these heart shaped cookies as a beautiful pie topper.
Or make delicious sandwiches with peanut butter mousse (recipe to follow)
Peanut Butter Mousse:
3/4 cup Creamy Peanut Butter
1/4 cup Light Brown Sugar, firmly packed
Pinch Salt
1 & 1/2 cup Whip Topping, divided
2 tsp Vanilla Extract

Using electric mixer, beat peanut butter, brown sugar and salt to blend. With mixer running, gradually add 3/4 cup whip topping. Continue beating until mixture holds its shape, scraping bowl once or twice with rubber spatula.
In clean bowl, beat 3/4 cup whip topping until soft peaks form. And vanilla extract and beat until stiff. Fold peanut butter mixture into whipped topping. Chill until ready to use.

Note: This is best when whipped right before piping onto cookies.

Using a pastry bag and fluted tip, pipe mousse around edge of cookie, then fill the center completely. Top with second cookie.

Optional: When serving, I like to pipe some peanut butter mousse onto a pretty spoon alongside the sandwich.

These sandwiches may be frozen, well wrapped, up to 3 months. Serve at room temperature.