To Make Dubai Chocolate Filling:

Melt butter in a large skillet over medium heat.  Add kataifi pastry to butter and stir to combine.  Stir occasionally, about 6-9 minutes, until kataifi is golden brown.  Pour kataifi into a bowl.  Add pistachio cream, tahini, and salt.  Stir well.  Using a #50 cookie scoop, or a tablespoon, portion out the mixture onto a parchment lined baking sheet.  Freeze for about 30 minutes.

To Make Triple Chocolate Cookie Dough:

Using a standing or hand-held mixer on medium speed, cream together the butter and sugar until just combined, about 2-3 minutes.  Add eggs one at a time, beating well after each addition. Add cocoa powder to egg mixture and beat until well combined.

Add flours, baking powder and soda, and salt to cocoa mixture.  Stir until just combined.  Add milk chocolate and 1 cup of semisweet chocolate chips to dough.  Stir until evenly distributed.   Use a #20 cookie scoop, or 3 T., to portion dough into balls.

Remove frozen Dubai Chocolate Filling from freezer.  Using your fingers, flatten cookie dough into a disk about 3 to 4 inches wide.  Place one ball of Dubai Chocolate Filling in the center and fold cookie dough up around the filling.  Press dough together and place seam side down on a parchment lined baking sheet.  Continue with remaining dough and filling.  Freeze dough balls for about 15 minutes while you preheat the oven to 425 degrees F.

Line another baking sheet with parchment.  Place dough balls about 3 inches apart and bake for about 10-11 minutes.  Cookies are done when the dough no longer appears wet or shiny.  To achieve a round cookie shape and maintain the cookie’s height, you can bake cookie dough balls in greased metal rings (3-1/2 inch width used for English Muffins).  Remove cookies from oven and allow to cool on wire racks.

To Make Chocolate Drizzle:

In a microwave safe bowl, melt remaining 1 c. semisweet chocolate chips with 1 tsp. vegetable shortening in 30 to 45-second increments.  Stir after each increment and until chocolate chips are smooth.  Pour melted chocolate into a zip-top, plastic bag.  Cut the tip off the end of the bag and drizzle chocolate in criss-cross motions across cookies.  If desired, sprinkle cookies with decorative jimmies and colored sugar while chocolate is still wet.