Preheat the oven to 350F.

In a large bowl, cream together the butter and sugar until light and creamy.

Add in the eggs, mixing until fully incorporated, then mix in the vanilla. Add in the cocoa powder, baking powder, and salt, and mix. Then, add in the flour, and mix again.

If the dough seems too runny, refrigerate it for 30-60 minutes. Otherwise, you are ready to go! Line 2 baking sheets with parchment/silicone, and scoop tablespoonfuls of dough onto them at 12 per sheet. Bake 10-12 minutes, until cookies appear slightly dry on top. They will seem soft, but should set upon cooling.

Before they cool off completely, make an indentation in the center of each cookie using your thumb.

Spoon a bit of marshmallow creme in the center of each cookie, then drizzle with the melted chocolate. Let the chocolate set before enoying!