In a large bowl add the flour, sugar, cocoa, baking powder and salt. Whisk together to combine.
Add the butter cut in small cubes and mix in (with a mixer, pastry cutter or tip of a knife), until you get a crumbly texture.
Add the two eggs and quickly combine (with your finger, spoon or mixer) until the dough is smooth and comes into a ball.
Wrap in plastic and refrigerate for 30 to 60 minutes.
Preheat the oven to 350°F (175°C)
Cut the dough in half or work in smaller batches. roll out the dough adding flour if needed.
mark the dough with the top of the cup or ravioli cutter to space out the cookies.
Add a spoon full of nutella or other chocolate/hazelnut spread in the middle of each circle.
Cover with the other half of the tolled out dough and press with your fingers around the edges gently stretching it out.
Cut the cookies and place on a baking sheet lined with parchment paper.
Don’t forget to re-roll the cut out and make more cookies!
Brush with a little milk (if the top is covered with too much flour). And bake for about 18-20 min.
Sprinkle with cocoa powder if you’d like