Preparation

Combine flour, salt and cocoa in a bowl. Beat the butter and sugar with a mixer until light. Add each yolk and a tablespoon of flour one by one, mixing constantly. Meanwhile, melt the chocolate. After it cools down, pour it into the mixture and mix everything again.
Add half of the remaining flour and mix for about 15 seconds. Add the rest of the flour and mix at low speed. Shape into a ball and chill for 3 hours.
Divide the dough into two parts and roll them out to a thickness of approx. 0.5 cm. Use cookie cutters to cut out round cookies and place them on a baking tray lined with parchment paper.
Bake for 10-12 minutes at 356°F (180°C).
While the cookies are cooling, mix the mascarpone with sugar and the Lauretta 50% pumpkin filling. Using a pastry bag, spread the cream on the cake and cover it with another one, like an awning.