2 ¾ cups all purpose flour, plus more for dusting
½ cup cocoa powder
2 ½ teaspoons baking powder
½ teaspoon salt
12 tablespoons (1 ½ stick) unsalted butter, room temperature
1 ½ teaspoons vanilla
1 ½ cups sugar
2 large eggs
1 tablespoon milk
1 jar Janie's Cake Vanilla Buttercream
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. With an electronic mixer cream butter, vanilla and sugar. Add eggs and milk and mix until well combined. Add reserved flour mixture, and mix on low until incorporated. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about an hour.
Preheat the oven to 350 degrees. Roll dough out on a floured surface. Roll dough to 1/8 inch thick. Cut dough using a variety of heart shaped cookie cutters. Place hearts on a parchment-lined baking sheet, chill until firm, about 30 minutes. Remove from the refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to wire rack.