Chocolate Heart Sandwich Cookies

Heat oven to 350°F and place rack in center. Line baking sheets with Reynolds KITCHENS^™ Parchment Paper with SmartGrid^®.

In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes.

In a small bowl, stir together flour, baking powder and 1/4 teaspoon salt. Set aside.

In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).

On your lined cookie sheets, drop dough by rounded teaspoons 2 inches apart. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet and then transfer to a wire rack to let cool.

FOR FILLING: In a large mixer bowl, sprinkle gelatin over color water and let stand until softened, about 5 minutes. Meanwhile, in a small saucepan, combine sugar and water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on the sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238°F (soft-ball stage), about 10 minutes. Pour into gelatin. Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooked, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Tint with food coloring (if desired). Use immediately. Makes 4 cups.

Spread 2 teaspoons of the filling on the bottoms of half of the cookies. Top with remaining cookies, bottom sides together. Roll edges of cookie sandwiches in additional sprinkles, if desired. Makes 60 cookies.