In a saucepan, combine fresh raspberries, raspberry jam, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, stirring frequently until the mixture thickens and bubbles.

While the raspberry filling cools, preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each addition, followed by vanilla extract.

In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually fold this into the wet ingredients.

Fold in the chocolate chips gently, cover the dough, and chill in the refrigerator for about 30 minutes.

After chilling, scoop about 1½ tablespoons of dough, flatten it, and place ½ teaspoon of the cooled raspberry filling in the center. Cover with another piece of dough and seal tightly.

Place the cookies on a baking sheet, spacing them about 2 inches apart, and bake for 10-12 minutes.

Let the cookies cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.

Melt the chocolate in a microwave-safe bowl, dip the tops of the cooled cookies into melted chocolate and let them set.