Cream together butter, granulated sugar, and brown sugar for the chocolate dough until fluffy. Mix in egg and vanilla extract. Gradually add flour, cocoa powder, baking soda, and salt, stirring until combined. Repeat for the pink raspberry dough using raspberry powder or food coloring.

Wrap both doughs in plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C). Scoop out equal portions of dough, roll into balls, and press a well into the center of each.

Place cookies on a lined baking sheet and bake for 10-12 minutes until puffed and set around the edges.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Fill wells with ganache made by melting chocolate chips and heavy cream until smooth.

Allow ganache to set at room temperature for about 30 minutes before enjoying.