In two separate mixing bowls, cream ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy. Add one large egg and one teaspoon of vanilla extract to each bowl, incorporating fully. Gradually mix in 1¼ cups of all-purpose flour into each bowl: add ½ cup of cocoa powder to the chocolate dough and 2-3 teaspoons of freeze-dried raspberry powder to the pink dough.

Cover both bowls with plastic wrap and place them in the refrigerator for about 30 minutes, allowing the doughs to firm up a bit.

Preheat your oven to 350°F (175°C). Once chilled, scoop tablespoon-sized portions of each dough and roll them into balls. Make a well in the center of each ball using your thumb or the back of a teaspoon.

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn lightly golden while the centers appear slightly underbaked. Remove the cookies from the oven and use a spoon to gently re-press the wells in the centers.

In a small saucepan over low heat, gently heat ½ cup of heavy cream until hot but not boiling. Pour the hot cream over ¾ cup of chopped dark or white chocolate chips in a heatproof bowl and let it sit for 2 minutes. Stir the mixture until smooth and glossy.

Using a teaspoon, fill each well in the cooled cookies with the silky ganache, letting it overflow slightly for an indulgent look. Decorate with optional toppings and allow the ganache to set for about 30 minutes before serving.