Sift the cocoa powder to remove lumps. In a mixing bowl, beat the 8 tablespoons of softened butter until creamy.

Gradually add the strawberry powder and salt, mixing well.

Sift in the powdered sugar and mix until smooth.

Transfer the filling to a parchment-lined baking sheet, spread it out, and freeze for about 15 minutes until firm.

In a large mixing bowl, beat 1 cup of the softened butter with the brown and granulated sugars until the mixture is light and fluffy—about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Then mix in the oil and vanilla.

In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well combined.

Gradually fold the dry mixture into the wet mixture until just combined, avoiding overmixing.

Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Once chilled, scoop out about 3 tablespoons of the cookie dough and flatten it in your palm.

Place a piece (about 1 tablespoon) of the frozen strawberry filling in the center, then wrap the dough around it, rolling it into a ball.

Space the dough balls on the prepared baking sheets and bake for 11-12 minutes.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

For the chocolate topping, combine the chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.

Spoon the melted chocolate mixture over each cooled cookie, ensuring they’re generously coated.

Let the cookies set at room temperature for about 15-20 minutes, or refrigerate for a quicker set (5-10 minutes).