Preheat the oven to 350F, and line 2 baking trays with parchment paper.

In a small pot, melt together the semi-sweet chocolate, dark chocolate, and unsalted butter over low heat.  Transfer to a bowl. Set aside.

In a small bowl, combine flour, cocoa powder, and salt. Set aside.

In a medium-sized bowl, combine the eggs + sugars.

Using a stand or hand mixer, mix on high speed for 3 – 4 minutes; until light, fluffy and pale in color. Reduce your speed to low, and slowly stream in the melted chocolate + butter mixture, until thoroughly combined.

Mix in the dry ingredients, until combined. Add the Manitoba Hemp Hearts at the end. The dough will be soft like a brownie batter.

Using a standard cookie scoop (approximately 2 tbsp worth), scoop the cookies onto the baking trays about 3 inches apart. (Be sure to not let the cookie dough sit long before scooping or baking, to get that nice glossy top!)

Bake for 9 – 10 minutes, they will be set on the edges + soft in the middle.

Allow to cool for 1 – 2 minutes and transfer to a wire rack.

To Make the Icing, blend, add the hemp hearts and milk.  Blend together on high speed until smooth + creamy. You will have to scrap down the sides a couple of times. Set aside.

Next, add the soft butter to a small bowl, and using a hand mixer, whisk on high speed for 2 minutes, until light + fluffy. Add the icing sugar and vanilla- whisk on medium speed for 1 minute. Add all of the hemp heart cream and whisk on high speed until completely incorporated, light + airy.  Transfer the icing to a piping bag with a large round/star tip. Pipe the icing onto the back of one cookie, coving in a circular motion around the edges and filling the middle. Place one of the other cookies on top, sandwiching them together. Repeat these steps.

Set each whoopie pie onto a tray or plate. Allow it to rest in the fridge for 10 – 15 minutes prior to serving.

Serve the whoopie pies with an icing sugar dusting + sprinkled Manitoba Hemp Hearts (optional). Enjoy!!