Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.

Combine flour, baking soda, and cream of tartar into a large bowl. Whisk ingredients together and set aside.

Using an electric mixer, beat the butter and sugar, cocoa powder, egg and vanilla extract until creamy.

Slowly add the flour mixture, one cup at a time, stirring to combine after each addition.

Once combined, lightly flour a cutting board and knead the dough until combined.

Roll dough out to 1 inch thick. Cut 24 heart cookies.

Using the mini heart, cut out a heart into the middle of 12 regular size cookies.

Bake the cookies for 15 minutes. Once baked, let cookie cool completely.

Using a double boiler, melt the white chocolate melting wafers completely.

Pour into a piping bag and cut a small part of the tip off. Drizzle the white chocolate onto the cut out heart shaped cookies. Let chocolate completely dry.

Using the solid cookie, spread a small amount of the strawberry preserve.

Once chocolate is dry, place the cut out cookie on top of the strawberry preserve and lightly push down.