Using a blender or food processor, process the freeze-dried raspberries into a powder. You’ll have around 1/2 cup. Feel free to grind extra and use as garnish in step 9.

Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla extract, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.

Generously flour your hands and rolling pin. Divide the dough into 2 equal pieces. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.

Lightly dust one of the rolled-out dough portions with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the parchment, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. (I like these heart cookie cutters.) Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.

Arrange cookies on baking sheets 3 inches apart. Bake for 12–13 minutes until very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet(s) halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.

Melt the chopped chocolate in a double boiler, or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Dip cooled cookies in the melted chocolate and/or drizzle with melted chocolate, then place back onto the lined baking sheets. I dipped the pictured cookies in melted semi-sweet chocolate and then drizzled melted white chocolate on top. If desired, sprinkle with extra freeze-dried raspberry powder (or sprinkles). Allow chocolate to set in the refrigerator (about 20–30 minutes) or at room temperature.

Cookies stay fresh tightly covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.