For the cocoa cookies, knead a shortbread dough from butter, sugar, flour, cocoa and the egg and refrigerate. Boil the jam and strain or pour through a sieve to remove the seeds.
Allow jam to cool. Roll out shortcrust pastry to about 3 mm thick and cut out with a rectangular die, curled at the edges. Spread cookies on baking sheets lined with baking paper and bake at 180 degrees top/bottom heat for about 8 to 10 minutes.
If the oven is preheated, you can better estimate the baking time. Stick cold cookies together with jam and let them set overnight.
The next day, warm the white couverture and dip the cookies diagonally. Then paint stripes with the rest of the dark chocolate coating.
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