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  If you are mixing these by hand, add the dry ingredients, including the cocoa powder, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend. In a smaller bowl, add the melted butter, eggs, and vanilla extract. Whisk to blend.
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  If you are using a stand mixer, put on a paddle attachment and add all of the wet ingredients to the mixer. Mix on low speed and increase to medium speed.
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  In a large mixing bowl, combine the dry ingredients, including the cocoa powder, flour, sugar, baking powder, and salt. Whisk to blend them. Add in the dry ingredients slowly to the mixer a little at a time.
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  Remove the dough and wrap in plastic wrap. Refrigerate the cookie dough for 30-45 minutes.
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  Preheat the oven to 350º F.
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  Remove the cookie dough from the refrigerator and remove from the plastic wrap.
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  Place the dough on a piece of wax paper. Cover with another piece of wax paper and use a rolling pin to roll the dough to 1/4 inch thickness with a rolling pin.
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  Use your favorite cookie cutter to cut out shapes.
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  Place a piece of parchment paper over a cookie sheet.
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  Place each cookie shape on the baking sheet.
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  Bake the cookie shapes for 8-10 minutes. The actual baking time can vary depending on how thick cookies are, and the size.
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  Remove the cookies from the baking sheet and place on a cooling rack. Let the cookies cool completely to room temperature before adding the frosting middles.

Frosting

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  Add the powdered sugar, butter, and water to the standing mixer with a whisk attachment.
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  Mix on low speed until the powdered sugar is incorporated.
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  Divide the frosting into several small bowls (depending on how many colors you make).
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  Add a few drops of food color to each bowl. Mix well.
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  Take a pastry bag and a tip, and add one color of frosting to the bag. Pipe it onto a cookie then add another cookie on top to make the cookie sandwich. I used a round tip, but you can also use a star frosting tip shape if you prefer.