Whisk together the all-purpose flour, cocoa powder, almond meal, 1/3 cup powdered sugar, and salt.

Cut 7 tablespoons of the butter into small pieces and add to the dry ingredients.

Add the egg yolk. Knead into a smooth dough.

Wrap in plastic cling film. Chill for 2 hours.

Preheat the oven to 325 degrees F.

Line two baking sheets with parchment paper.

Roll the dough out on a lightly floured work surface to a 1/4-inch thickness.

Use a 3/4-inch heart cutter to cut out hearts.

Lay the hearts on the baking sheet.

Bake for 12-15 minutes. Remove them before they start to brown.

Transfer to a wire cooling rack and let cool completely.

Replace the parchment paper on the baking sheets with aluminum foil and set aside.

Knead the marzipan with the remaining 1/2 cup of powdered sugar.

Flatten and wrap in plastic cling film. Place in the refrigerator until ready to use.

Heat the apricot marmalade until lukewarm.

Stir in the rum. Push the mixture through a sieve or strainer.

Brush the apricot mixture onto the cooled heart-shaped chocolate bases. Let the jam cool completely.

Roll out the chilled marzipan between two sheets of parchment paper until thin.

Use the heart cutter to cut out shapes.

Place each marzipan heart shape on top of the apricot-coated hearts.

Place the cooling racks over the aluminum foil-lined baking sheets.

Over a double boiler, melt the bittersweet chocolate chips with the remaining tablespoon of unsalted butter.

Stir together until evenly combined. Remove from heat.

Heat the heavy cream in a separate small saucepan and pour it over the melted chocolate. Whisk until smooth.

Let the chocolate ganache cool for 5 minutes, then carefully pour the melted chocolate over the cookies.

Use a spatula to scrape the excess chocolate off the aluminum foil. Add it back to the pan and continue covering the hearts with chocolate.

Let the hearts dry completely on the cooling rack. Transfer to a plate and serve or package up as gifts.