In a large bowl sift the flour, salt and cocoa.
In a mixing bowl beat the sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
Roll the dough on a flat surface lightly floured if needed or between 2 sheets of parchment paper to ½ inch thickness, cut out with your favourite cookie cutters and place on parchment paper lined cookie sheets. Or if you made a log shape then slice about ¼- ½ inch thick slices and place on parchment paper lined cookie sheets. Refrigerate while the oven is pre-heating.
Pre-heat oven to 320F (160C).
Bake the cookies for approximately 12-15 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to completely cool. Enjoy!

Place blackberries, sugar, lemon zest, and lemon juice in a small saucepan and cook over medium heat until the berries have broken down. Mash and stir with a wooden spatula as you go.
Once berries have thoroughly broken down, taste to see if additional sugar needs to be added. Add 1-2 additional tablespoons if desired.
In a small bowl, stir cornstarch and water together until completely combined.
Add cornstarch slurry to the berries while stirring, and continue to stir.
Bring mixture to a low simmer while stirring frequently. Be sure to fully scrape the bottom and sides of your pan as you go. Continue to cook until the filling has thickened. 
Remove filling from heat. Strain the seeds out.  Place in the fridge to chill.

Pour the cream in a small saucepan, and scald it over medium heat by warming it until it is very steamy and just about to boil. 
Make sure the chocolate is chopped into fairly small pieces so it melts faster and more evenly. Place the chopped chocolate in a medium bowl.
Pour the hot cream over the chocolate, cover the bowl, and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream.
Stir the chocolate and cream together until fully combined, smooth, and glossy. If there are a few pieces of chocolate left unmelted, you can microwave the ganache at 50% power for about 10 seconds and mix again.
You can use the hot ganache to drizzle over cakes. Or, press plastic wrap to the surface of the ganache and set it aside to cool completely and firm up, about 4 hours. A firm, set ganache can be spread, scooped or whipped for piping or used as a cake filling. Ganache can be covered and refrigerated for up to 2 weeks.