In a now whisk together flour, unsweetened cocoa powder, baking soda and salt

In another large bowl beat butter and both sugars until light and fluffy

Add eggs one at a time beating in each egg, add vanilla

Add flour mixture and beat just untl combined

Take about 1 1/2 tablespoon of dough and flatten into a disk

Place a creme brulee truffle in the center of the disk

Bring disk around to completely cover truffle in a ball

Place 2 inche's apart on prepared pan and bake 9 to 12 minutes until puffed and tops are set. Cool 5 minutes then transfer to wire racks to cool completely

Cut snowflake transfer sheet into strips large enough to cut out the exact number of 2 inch circles you need for each cookie

Be sure they are printed side up

Melt 7 ounces milk chocolate in the microwave, stir until smooth

Pour chocolate to get a thin layer to cover transfer, smooth with an offset soatula

Refrigerste until almost set, about 1 hour then cut out 2 inch circles

Peel off transfer and center circle on each cookie, if they need apply a dot of bakers gel to help them stick to cookie surface