Thoroughly mix the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment.

Add the vegan butter and eggs.

Mix on medium speed until the dough comes together.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll out the chilled dough between two sheets of parchment paper to a thickness of about 3-4 mm.

Cut out the cookies with a cookie cutter.

Use a smaller cookie cutter to cut a hole in half of the cookies.

Pair the cookies, placing a holed cookie on top of each solid one.

Place the cookies in the freezer for 15 minutes or refrigerate for 1 hour.

Preheat the oven to 175°C.

Bake the frozen cookies for 14 to 18 minutes, or until the edges are golden.

Adjust the baking time as needed, depending on the thickness and size of your cookies.

Let the cookies cool completely.

Heat the cream in a saucepan over medium-low heat.

As soon as it begins to simmer (small bubbles will form around the edges of the pan), remove it from the heat immediately to prevent it from boiling.

Pour the hot cream over the chocolate.

Let it sit for about 1 minute without stirring, so the chocolate can soften.

Blend with an immersion blender until the ganache is smooth and glossy.

If you don't have an immersion blender, stir gently from the center outward.

Continue mixing until the ganache is smooth and glossy.

Keep the ganache warm.

Arrange the cookies on a tray.

Transfer the warm chocolate ganache to a piping bag.

Pipe the chocolate ganache into the cavity of the top cookies.

Tap the cookies lightly to level the ganache.

Let the ganache set for 10 minutes before serving.