2      1 oz squares unsweetened -- chocolate
1/2    C            Butter
1/2    C            Sugar
1                      Egg
2      C             Cake flour
1      Tsp          Vanilla
1/4   Tsp          Salt
1      C             Milk chocolate or white Chocolate chips or a mixture
1      C             Seedless raspberry preserves
Melt chocolate in top of a double boiler over hot not boiling water.
Remove from heat and cool. Cream butter and sugar in a large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover and refrigerate until firm, about 1 hr.

 Preheat oven to 400. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts and divide each part into two pieces. Roll each piece into a rope 12" long on a lightly floured board. The ropes should be about the thickness of a finger.
Place 2" apart on the prepared cookie sheets. With your finger tip, make an indentation along the length of each rope. Bake 8 min or until firm.

 Meanwhile melt the chocolate chips in a small bowl over hot water. If you are using both kinds of chocolate, melt separately. Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a 1/4" tip. [You can use a plastic bag with a corner snipped off with scissors.]
 When you remove the cookies from the oven, press preserves down the indentation in each cookie strip. Return to the oven for 2 min and remove to wire racks. While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces. Refrigerate until the chocolate has set.