Place the flour, cocoa, and confectioner’s sugar into the bowl of a food processor fitted with a metal blade. Process a few seconds to mix. Add the margarine pieces and process until the mixture comes together. Gather into two balls, flatten each and wrap in plastic. Place in the freezer for at least 20 minutes or overnight.

When your dough is chilled, preheat oven to 400 degrees Fahrenheit and cover three cookie sheets with parchment paper, or bake in batches. Remove the dough from freezer and unwrap. One ball at a time, roll out dough on parchment paper sprinkled with flour. I like to roll the dough between two pieces of parchment paper, peeling back the top layer of parchment and adding a little flour to the dough as I roll. Try to roll the dough a little less than 1/4 inch thick. Peel off the top piece of parchment and use small, no larger than two-inch, cookie cutters to cut shapes. You should have a small metal blade spatula or knife ready to transfer the cut cookies onto the prepared baking sheets. Re-roll any dough scraps.

Bake for 10 minutes and let cool in the pan for two minutes and then slide the parchment off the pan to cool. Meanwhile, prepare the chocolate filling.

Melt the chocolate and margarine in a double boiler or in a bowl over simmering water until melted and smooth. Meanwhile heat the soy milk in the microwave for 15 seconds. Remove the bowl from the heat and add the heated soy milk, vanilla and confectioner’s sugar to the chocolate. Mix well and then place in the fridge for 15 minutes before using. If you can pour the filling, it is not yet thick enough to fill the cookies. If the filling gets too hard to spread, place in the microwave and heat for a few seconds and stir.

To assemble the cookies, spread about 1/2 to one teaspoon of the chocolate filling on the bottom of one cookie and cover the chocolate filling with the bottom of another cookie. You can also use a pastry bag to squeeze the filling onto the cookies. Squeeze gently to spread filling just to the edges.