Preheat Oven to 350 degrees F (175 degrees C).
Add Almond Flour (1 cup), Almond Flour (2 tablespoon), Tapioca Starch (1/2 cup), Cacao Powder (6 tablespoon), Baking Soda (3/4 teaspoon), and Sea Salt (1/2 teaspoon) in large bowl. Whisk together.
Melt Grass-Fed Butter (6 tablespoon) in a small bowl, add Coconut Sugar (6 tablespoon) and Vanilla Extract (1 teaspoon), stir until well mixed.
Stir melted butter mixture into almond flour mixture until a dough is formed. You may have to use your hands at the end to finish mixing it. Roll dough in a large ball.
Line a large, flat surface with parchment paper, put ball of dough on parchment paper, top with another layer of parchment paper, and use rolling pin to roll dough out into 1/16 to 1/18-inch thickness. Use a small round cookie cutter (about 1 1/2-inch) and cut out small cookies.
Line baking sheet with parchment paper and bake 8 minutes.
Remove from oven and allow to cool 10 minutes before trying to remove to a cooling rack. If you try to move the cookies right away they’ll likely fall apart. Once cooled, they are sturdy and hold together well.
Repeat process with remaining dough until all dough is used.
Add Grass-Fed Butter (6 tablespoon) to mixing bowl along with Vanilla Extract (1 teaspoon) and Peppermint Extract (1/8 teaspoon). Mix on medium unit butter is creamy, add in Arrowroot Starch (2 tablespoon), Swerve Confectioners Sugar Replacement (7 tablespoon), Natural Food Coloring (to taste) and Honey (1 tablespoon).
Spread the filling on the cookies and top with another cookie to serve.