Preheat the oven to 375°F and position a rack in the center. Dust a work surface lightly with cocoa powder.

Roll the dough into a 6-inch square. Dust both sides of the dough with cocoa powder, then roll until it’s ¼ inch thick.

Using a 2-inch fluted round cutter, cut out cookies and arrange them on a parchment-lined baking sheet with ¼ inch spacing. Gather dough scraps, knead briefly, and re-roll to cut more cookies.

Bake the cookies until firm and dry, about 20 minutes. Let them cool completely on the baking sheet.

Use immediately, store in an airtight container for up to 2 weeks at room temperature, or freeze for up to 2 months.

Set up a dipping station with cooled cookies on one side, tempered chocolate in the middle, and two parchment-lined sheets on the other side.

Temper the chocolate (refer to the source for details), and dip each cookie into it, using a fork to lift and let excess chocolate drip off.

Place each coated cookie on a prepared sheet. Optionally, run a fork across the chocolate for a wavy design.

Refrigerate the cookies for 15 minutes to harden the chocolate.

Transfer the cookies to an airtight container, placing wax paper between layers.

Store at room temperature for up to 1 week, in the refrigerator for up to 1 month, or in the freezer for up to 6 months.