Makes about 4 dozen cookies.

Nonstick cooking spray
2½ cups flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature
¾ cup firmly packed brown sugar
⅔ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2½ tablespoons raspberry liqueur
1½ cups semisweet chocolate chips
8 ounces raspberry preserves
⅔ cup white chocolate chips

Preheat oven to 350 degrees. Lightly coat mini-muffin tins with cooking spray.

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

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and raspberry liqueur and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in semisweet chocolate chips.

Spoon dough by heaping tablespoonsful and roll into balls. Place balls into prepared mini-muffin tins and bake 7 minutes. Remove from oven and, using back of a spoon, immediately (and gently) flatten tops of tartlets. Transfer tins to a wire rack and cool for about 10 minutes.
Using a thinly bladed knife, carefully separate tartlets from tin and remove. Transfer tartlets to a wire rack to cool completely.

In a small bowl, stir preserves. Place ½ teaspoon preserves on top of each tartlet and carefully spread.

In a double boiler over gently simmering water, melt white chocolate chips, whisking occasionally. Using a spoon, drizzle white chocolate over tartlets.

2007 Finalist: Tricia Hall of Minneapolis, Minnesota