In a large bowl, sift the flour, cocoa, espresso powder and salt together. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until it is pale and fluffy, about 3 minutes. Add the vanilla bean paste. Slowly add the flour mixture and mix until just combined. Dough will be somewhat dry. Between two sheets waxed paper, roll out the dough approx. 1/4-inch thick. Place in the refrigerator for 30 minutes.
While the dough is chilling, preheat the oven to 350 degrees F.
Line a large baking sheet with parchment paper or silpat. Carefully cut out the cookies with your favorite cookie cutter. Arrange the cookies on the prepared sheet, keeping them about 1" apart.
Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
When the cookies are cool, follow the directions on the Melting Chocolates to melt the chocolate discs into a smooth paste. Dip the cooled cookies into the warm chocolate, then sprinkle immediately with your chosen decorations. Place the cookies on wax paper until the chocolate cools and sets.
*recipe adapted from Two Peas and Their Pod