Preheat your oven to 170°C (375°F) and line two baking trays with parchment paper.

Melt 200g of dark chocolate with 100g of butter in a double boiler over simmering water until fully melted and smooth. Allow to cool.

In a mixing bowl, beat together 2 medium eggs, 100g light brown sugar, 100g caster sugar, and 1 teaspoon of pure vanilla extract until thick and pale.

Gradually pour the cooled chocolate and butter mixture into the egg mixture, gently folding to combine.

Sift together 60g plain flour, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon baking powder with a pinch of fine sea salt. Fold into the wet mixture.

Add 80g ground almonds to the dough and mix until evenly distributed. Cover and chill in the refrigerator for 15-20 minutes.

Scoop out portions of the dough and place them on the prepared baking trays, spacing them about 5cm apart.

Bake for 7-8 minutes until edges are set but centers remain soft. Cool on trays for 12 minutes.

To make the ganache, bring 200g of double cream to a boil and pour over 200g of chopped orange chocolate. Stir until smooth and let cool.

Pipe ganache onto the flat side of one cookie and sandwich with another cookie. Repeat until all cookies are filled.