Cream butter and sugar together in a mixer. Add egg and almond extract and mix well. Slowly incorporate flour and salt.
Roll dough into a large ball, wrap in plastic wrap, and chill for one hour.
Preheat oven to 375 degrees (F).
Make small balls (half inch) and place on cookie sheet. You should be able to get 4 to 5 balls per row. Then use the palm of your hand to press balls into circles (approximately the size of a quarter.)
Bake 6 - 8 minutes. Allow to cool.
Whip butter in mixer. Slowly incorporate cocoa powder, powdered sugar, vanilla, and heavy cream.
Mix on high setting for 5 minutes, or until frosting is creamy and light.
Assemble cookies by spreading a thin layer of raspberry jam on the flat side of two cookies. Sandwich them together. Spread a generous layer of chocolate frosting on the top.
Pop in your mouth and enjoy!
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