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Sift and whisk the dry ingredients together in a bowl: flour, dutch cocoa powder, black cocoa powder, cornstarch, salt, and baking powder.
Mix the vegan butter on a fast speed using a stand mixer or an electric handheld mixer.
Add the sugar and mix for like 5 minutes on high before turning to low.
Add the nondairy milk and vanilla extract while mixing.
Add in the dry ingredients half at a time, stopping the mixer each time you add dry ingredients.
Shape the dough into a disc and wrap in plastic wrap or a plastic produce bag to chill for a minimum of 30 minutes.
Preheat the oven to 350°.
Roll the dough on a piece of parchment paper to ¼ inch thickness.
Cut out shapes using a heart-shaped cookie cutter.
Freeze the cookie dough and transfer 12 of the cookies to the parchment paper lined cookie sheets.
Bake for 8-9 minutes.
For the pink sugar cookie dough, add red food coloring to the egg replacer.
Roll the dough and cut out shapes, filling the holes with isomalt.
Bake for 8-9 minutes, or until all of the isomalt has melted completely.
Melt the vegan chocolate chips in the microwave.
Glue the middle layer to the bottom layer using the melted chocolate.
Fill the hole with vegan sprinkles and glue the top cookie onto the middle layer using melted chocolate.