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Melt the unsweetened chocolate and semisweet chocolate together and set aside until the mixture is cool to the touch.
Whisk together the flour, cocoa powder, baking powder and salt. Set aside.
Combine the butter and sugar in a large mixing bowl. Beat until light and fluffy, about three minutes.
Blend in the egg and vanilla extract. Mix in the dry ingredients. Blend in the melted chocolate.
Shape the dough into a log approximately 2" in diameter. Wrap the dough in wax paper and refrigerate for one hour.
Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
Unwrap the dough and cut into ¼" thick slices. Press each slice down on a cutting board so that it is a smooth surface but not paper thin. Slide a metal spatula underneath the dough so that it does not stick to the board.
Scoop 1½ teaspoons of strawberry or raspberry jam into the center of each circle. Pinch up the circles to form triangles.
Refrigerate the cookies for 15 minutes.
Bake at 350° for 14 minutes, rotating front to back and top to bottom halfway through. Cool completely before eating.