Preheat oven to 300°F.
In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
Add 1 teaspoon of jam in the middle of each cookie.
Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!