1.   Add semisweet chocolate, whisking until melted.

2.   Add pecans to bowl of melted semisweet chocolate.

3.   Chop half the semisweet chocolate into quarter-inch pieces.

4.   Dip half of each cookie in melted semisweet chocolate, if desired, and let stand until set.

5.   Decorate with sifted cocoa, additional shaved semisweet chocolate and raspberries.

6.   Dip one or both ends of the cookies in melted semisweet chocolate or in the chocolate mixture included below.

7.   If desired, drizzle cake with melted semisweet chocolate and decorate with sugar sprinkles or edible glitter.

8.   In a bind, you can even use semisweet chocolate.

9.   In a double boiler, melt chopped semisweet chocolate with butter and stir until smooth.

10.   Melt semisweet chocolate, unsweetened chocolate, sugar, coffee and Courvoisier together in a double boiler.