Preheat oven to 180 degrees C. Line baking trays with baking paper.
For the biscuits: with an electric mixer, cream the butter and sugar. Add egg and vanilla, beating well. Stir in flour until well combined.
Roll 1/2 heaped dessertspoons of mix into balls. Place 9 to a tray as they will spread (12 if using a big tray) and flatten slightly with a fork lightly dusted with plain flour.
Cook approximately 10 minutes or until just changing colour on top but lightly brown on bottom. Let cool then separate into tops and bottoms.
For the chocolate icing: mix icing sugar and cocoa together. Add 1 teaspoon water at a time until spreading consistency.
Spread 1/2 a top biscuit with chocolate icing. If icing thickens while spreading, add another drop or two of hot water.
For the pink icing: mix all ingredients together, adding 1 teaspoon water at a time until spreading consistency. Spread over other half of top biscuit. If icing thickens, add another drop or two of hot water.
For the buttercream filling: with an electric mixer, cream butter. Add icing sugar and vanilla, beating till smooth.
Spread bottom of each biscuit with 1/2 teaspoon raspberry jam.
Top with a heaped teaspoon of buttercream and sandwich top and bottom together. Store in airtight container.