In a large mixing bowl, beat butter and shortening until smooth and creamy.
Add brown sugar and baking powder and cream until light and fluffy.
Add egg and vanilla and beat until combined.
In a small bowl, mix together flour and cocoa powder. Add to butter mixture and stir to combine.
Stir in chocolate pieces.
Roll into 1"-1 ½" balls (I just used a tablespoon to scoop it out). Roll in crushed almond pieces, if desired.
Place about 1 ½ inches apart on a lightly greased baking sheet. Press your thumb into the center of each ball to make an indent.
Bake in a 350° oven for about 8-10 minutes, or until edges are set. Let stand for about 2 hours or chill for 30 minutes before adding ganache.
For the Raspberry Ganache
Heat cream and butter in a small saucepan until the butter melts and the cream starts to boil, stirring often.
Place chocolate in a food processor and process until it's finely chopped.
Gradually add the hot cream and process until the mixture is smooth.
Add the raspberry preserves and process until it's well mixed.
Now we can add the ganache to the cookies. You can spoon it in. Or you can do what I did and place it in a baggy, seal it, and cut off a small corner to squeeze into the cookies, for a much neater experience.