Mexican Hot Cocoa Sandwich Cookies #SundaySupper

Directions

1. 1
   Preheat oven to 350F. Line two cookie sheets with parchment paper.In a large mixing bowl, sift together the cocoa, sugar, flour, baking soda, baking powder, salt, cinnamon, and chili powder.
2. 2
   Add the vanilla, eggs, and oil. Beat everything together until combined and dough forms.Scoop the dough into 24 balls and place onto the cookie sheets about 3 inches apart (if you have to reuse cookie sheets, let it cool between each baking).
3. 3
   Bake 10-12 minutes or until puffed and cracked.
4. 4
   Let cool on the sheet for a few minutes to remove to a cooling rack to cool completely.In a large bowl, beat together the marshmallow fluff and shortening until smooth, light, and fluffy, about 2-3 minutes.
5. 5
   Add the powdered sugar and vanilla. Beat on high for another 2-3 minutes.Take one cookie and spread some marshmallow filling onto the flat side. Take another cookie and press the flat side onto the filling. Repeat with the remaining cookies.