1. Preheat the oven to 180°C and line a baking tray with greaseproof paper. Set aside.
2. Melt the butter and chocolate in a metal bowl set over a pan of simmering water, stirring regularly. Do not let the bowl touch the water. Once melted, remove from the pan.
3. Whisk the eggs and muscovado sugar in a stand mixer until pale and thick. Add this mixture to the melted chocolate. Mix well until combined.
4. Sift the flour, cocoa powder and baking powder into the chocolate mixture and mix in thoroughly.
5. Place 12 spoonfuls of the mixture onto your prepared baking tray, making sure there is space between each one. Bake in the oven for 15 minutes. Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
6. While the cookies are baking, we can make the ganache. Put the cream in a saucepan. Bring to the boil. Put the chocolate in a mixing bowl. Pour the boiled cream over the chocolate and mix until emulsified.
7. Add in the butter and mix well until fully incorporated. Leave to set at room temperature before placing into a piping bag with a large round nozzle.
8. To assemble, pipe a ring around the edge of 6 of the cookies and another ring inside. Fill the space in the middle with a teaspoon of Apricot & Nutmeg Jam before sandwiching together with another cookie and serving.
