Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Line two baking sheets with parchment paper.

Measure the flour, cocoa powder, cinnamon, baking soda, salt, ginger, and allspice into a medium bowl. Sift the ingredients together and set aside.

Measure the softened butter, brown sugar, vanilla, egg, and molasses separately.

Place the turbinado sugar in a shallow bowl.

Finely chop the bittersweet chocolate and cut the butter for the filling into small pieces.

Place the softened butter, brown sugar, and vanilla in a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy.

Add the egg and beat until completely incorporated. Add the molasses and mix again.

Add the dry ingredients and mix on low speed until a uniform dough forms. Scrape down the bowl and mix for another 30 seconds.

Cover the dough and refrigerate for 2 hours.

Preheat the oven to 350 °F.

Portion the chilled dough into rounded teaspoon-sized pieces. Roll each piece into a ball and coat it completely in turbinado sugar.

Arrange the cookies on the prepared baking sheets, leaving approximately 5 centimetres between them.

Bake for 10 minutes. Carefully remove the baking sheets from the oven and immediately press a deep indentation into the centre of each cookie.

Return the cookies to the oven and bake for another 5 minutes. Allow them to cool completely on the baking sheets.

Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring thoroughly after each interval, until smooth. Alternatively, melt the chocolate in a double boiler. Stir in the molasses.

Transfer the chocolate filling to a small piping bag or resealable bag. Cut a small opening in the tip and pipe chocolate into each cookie.

Allow the chocolate filling to become firm before serving or packing the cookies.