Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time and mix well, followed by vanilla extract.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough and roll into balls. Place on the baking sheet, spacing 2 inches apart.

Bake for 10-12 minutes, until edges are set but centers are slightly soft. Cool on the sheet for 5 minutes before transferring to a wire rack.

Whip the heavy cream with powdered sugar until stiff peaks form.

Spread cherry preserves on each cooled cookie, top with whipped cream, and sprinkle with dark chocolate shavings.

Serve and enjoy your Black Forest Christmas Cookies!