In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy.

Add the egg and vanilla extract, mixing until fully combined.

With the mixer on low speed, gradually add the dry ingredients to the butter mixture.

Mix until a dough forms; the dough will be sticky.

Stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Form the dough into balls, about 1 to 1.5 tablespoons in size, and place them two inches apart on the prepared baking sheets.

Bake for 8-10 minutes, until the tops appear set.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Blend the raspberries in a food processor until smooth.

Strain the puree through a sieve to remove the seeds.

Heat the seedless puree in a saucepan over low heat, stirring frequently until thickened.

Let it cool completely before using.

In a bowl, beat the butter until smooth.

Add the cream cheese and mix until fully incorporated.

Gradually mix in 1 cup of powdered sugar and salt until smooth.

Incorporate one tablespoon of the cooled raspberry puree.

Add remaining powdered sugar, adjusting for desired consistency.

Once cookies are completely cool, spread one tablespoon of raspberry frosting on the bottom side of a cookie.

Place another cookie on top and gently press.

Repeat with remaining cookies and frosting.