1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Chop the pecans finely and set aside.

2. Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form about 20 balls of the same size and place them on the baking sheet. Use the back of a wooden spoon or your finger to make small depressions in the cookies. Bake the cookies for about 10-12 minutes, then take them out of the oven and let them cool down completely on a wire rack.

3. Chop the chocolate coarsely and melt carefully and slowly – you can do that in a heatproof bowl over a pot with simmering water or in several steps in the microwave. Mix the chocolate until smooth, then let cool down again – it should not be too runny. Use a spoon or fill the melted chocolate in a piping bag and fill the depressions in the cookies with chocolate. Let dry completely.