Whisk together dry ingredients (flour, cocoa powder and salt).
In the bowl of your stand mixer, cream together sugar and butter, then add vanilla.
Slowly add in dry ingredients and mix until just combined. Do not over-mix.
Add in melted chocolate, if using, and mix until incorporated. Dough should be sticky.
Dump dough out onto a piece of parchment paper.
Using your hands, form dough into a log, approximately 12 inches long and 1 ¼ inch in diameter. Roll dough up in parchment paper and refrigerate until firm (2-3 hours, or overnight).
Mix frosting together by whisking coconut cream, powdered sugar and vanilla together. Cover and refrigerate until ready to frost.
Heat oven to 325 degrees F.
Remove cookie dough from refrigerator and line a full-sized sheet pan (or two regular cookie sheets) with parchment paper.
Using a sharp knife, slice the log into thin cookies, approximately ¼ inch thick.
Dip each cookie into sugar, then place sugar-side-up on the parchment lined pan.
Bake for 15-18 minutes, until cookies are firm to the touch.
Remove from oven and allow cookies to rest for 10 minutes before transferring to a wire rack.
Once cookies have cooled completely, frost half the cookies on the non-sugared side, then make a sandwich with a non-frosted cookie.
Serve immediately, or refrigerate until ready to serve.
Pour an ice cold glass of milk, dunk and enjoy! (Or, you know...however you like to eat your cookies!)