6 ounces chopped unsweetened chocolate
2 tablespoons butter
1/3 cup half-and-half
1/2 cup powdered sugar
1/2 cup softened butter
3/4 cup powdered sugar
1 tablespoon vanilla extract
1 ounce melted unsweetened chocolate
1 1/2 cups flour
1/8 teaspoon salt
White Icing
1 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla extract
Chocolate Icing
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 ounce melted unsweetened chocolate

Melt chocolate, stirring till smooth. Stir in butter, half-and-half and powdered sugar till butter is melted and everything is well incorporated. Shape mixture into 1 inch balls. Place on greased baking sheet and freeze uncovered 30minutes till set. Heat oven to 350°F. Beat together butter, powdered sugar, vanilla and melted chocolate till well mixed. Stir in flour and salt till dough holds together. If dough is dry, add 1-2 tablespoons milk. Mold portions of dough around frozen centers to form 1 1/2 inch balls. Place 1 inch apart onto ungreased baking sheet. Bake 12-15 minutes till set. Remove to rack to cool completely. Dip tops of half the cookies in white icing and the other half in chocolate icing and let set and then decorate with contrasting colors of icings. While icings are still wet, colored sugars or other decorations and sprinkles can be used.