In two separate bowls, cream together the unsalted butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla to one bowl for the chocolate dough, and raspberry powder to the other for the pink dough.

Cover each bowl with plastic wrap and chill in the refrigerator for about 30 minutes.

Using a cookie scoop, portion and roll each chilled dough into a ball. Create a well in the center of each for ganache filling.

Preheat oven to 350°F (175°C) and bake for 10 to 12 minutes until edges are set but centers are soft. Gently press down the centers after baking.

Let the cookies cool completely on a wire rack for 15 to 20 minutes.

Heat heavy cream gently until simmering, pour over chocolate chips, let sit, then stir until smooth to make the ganache.

Once cookies are cool, fill each well with ganache and add optional toppings as desired. Allow ganache to set before serving.