Step 1

Preheat oven to 375°F and line 3 rimmed baking sheets with parchment paper.

Step 2

In a medium bowl, whisk flour, cocoa powder, baking powder and salt together until combined.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, beat ¾ cup Splenda Stevia Sweetener and 1 cup butter together on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and beat until combined. Decrease speed to low and add flour mixture. Beat, scraping down sides as needed, until just combined.

Step 4

Using your hands, gather dough and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Step 5

Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, remaining sweetener, remaining butter and ground dried strawberries on medium speed until light and fluffy, about 3-4 minutes. Set aside for filling cookies.

Step 6

Working with one disk of dough at a time, roll out on a lightly floured work surface until ⅛-inch thick. Cut into 70 cookies with a 2-inch heart-shaped cookie cutter and place ½-inch apart onto prepared baking sheets. Bake cookies for 10-12 minutes, or until set and edges are firm. Let cool for 30 minutes before filling.

Step 7

Place ½ teaspoon of cream cheese mixture on one cookie and top with second cookie, pressing so mixture reaches the edges. Cookies can be stored in an airtight container and refrigerated for up to 1 week.