2 tablespoons butter
2 tablespoons brown sugar
1 cup baker's yeast
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/4 cup cocoa
1/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/8 teaspoon almond extract
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, combine the butter, brown sugar, brown sugar and yeast. Stir until well blended. Mix in the flour, baking soda, baking powder and cocoa. The mixture should be sticky but not sticky enough to stick. Cover dough and let stand overnight.
The first day the dough should be lukewarm but absolutely not wet. Drop by rounded spoonfuls onto the baking sheets. Turn slightly and flatten slightly as the dough will absorb the moisture. Turn once more. The dough can be trimmed and folded normally. Pat down using a bottom of 2 small biscuit shaped wooden chopsticks, but I prefer using small biscuit shaped tips. Bake for 10 to 13 minutes in the preheated oven, depending on the size of the cookies. Allow to cool slightly.
After the first batch of dough has risen, the second batch of dough should be lukewarm. Mix the 1/2 cup melted butter into the second batch, and knead lightly until moist. Shape dough into a round and place on the prepared cookie sheets.
Remove biscuits from the baking sheet. Spread evenly on the prepared baking sheets. Dust the tops with cocoa mixture, and place two holes in the biscuits. Brush over the sweet chocolate, filling them with remaining chocolate from the freezer container. Repeat with remaining dough. Return to the baking sheet.
When the register is delivered, uncover biscuits and spray with cooking spray. Bake on the oven rack for 1 hour in the preheated oven, or until lightly browned. Cool completely on a wire rack. Clean the biscuit dough off of the chocolate cupcakes and spoon the melted chocolate onto two large baking sheets. Chill in refrigerator.