In a mixing bowl, combine the flour, softened butter, sugar, vanilla sugar, egg, and cocoa powder. Knead until everything is fully combined into a smooth dough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30-60 minutes.

Finely chop the white chocolate and place it in a heatproof bowl.

In a saucepan, bring the heavy cream to a boil, then pour it over the chopped white chocolate. Stir immediately until the chocolate is melted and the mixture is smooth. Chill the filling for a few hours to let it set.

Preheat your oven to 320°F (or 356°F for conventional ovens).

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out circles. For half of the circles, cut out a small hole in the center.

Place all the cookies on baking sheets lined with parchment paper. Bake for about 10-12 minutes or until they are firm but not browned. Allow them to cool completely.

Finely chop the dark chocolate and melt it slowly over a double boiler.

Dip the cookies with a hole in the center into the melted dark chocolate, then sprinkle with chopped dark chocolate, and let them cool on parchment paper.

Beat the chilled white chocolate filling until creamy using a hand mixer or whisk.

Fill a piping bag with the white chocolate cream and pipe a swirl onto the baked cookies without a hole in the center, leaving a well in the middle for the cherry jam.

Warm the cherry jam or jelly in a saucepan and optionally mix in cherry schnapps. Fill the center of the cookies with it.