For the Cookies:

1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
2. In a medium bowl, combine flour and baking powder; set aside.
3. In the bowl of your mixer, beat butter and sugar on medium speed until fluffy, about 2 minutes.
4. With the mixer on low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms.
5. Turn dough onto a floured board and roll to 1/4-inch thickness.
6. Cut with a roughly 3-inch circle cutter, then cut out the center with a 1/2-inch circle, to form a donut shape.
7. Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-15 minutes until edges are just barely golden brown.
8. Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely.

For the Fudge Stripes and Bottoms:

1. Spread wax paper on your countertop. Dip bottoms of cookies in melted dark chocolate, allowing excess to drip off before placing on wax paper.
2. Pour remaining melted chocolate into a re-sealable sandwich bag with a corner snipped off and pipe stripes on the cookies.
3. Let chocolate firm up before serving cookies.