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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Melt the baking chocolate in a double boiler or microwave in 20-second increments, stirring each time until smooth. Set aside to cool slightly.
In a large mixing bowl, use a hand or stand mixer on high to beat the cream cheese, softened butter, sugar substitute, instant espresso (if using), and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate and mix until smooth.
Stir in the coconut flour, cocoa powder, baking powder, and sea salt until the dough is well combined.
Scoop the dough into spoonfuls and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.Bake in the preheated oven for 15–20 minutes. Avoid overbaking to maintain a soft texture.
Melt the baking chocolate for the icing and mix with softened butter, MCT or coconut oil, powdered sugar substitute, and a pinch of sea salt until smooth.
Allow the cookies to cool completely before spreading about a teaspoon of icing on each. Let the icing set for 5 minutes before serving.
Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.