Place 3.5 oz. chocolate in large heatproof bowl; set aside. Heat cream in small saucepan set over medium-high until starts to simmer. Pour hot cream over chocolate. Let stand for 1 minute. Whisk until chocolate is smooth and melted. Stir in butter. Cool completely or until spreadable.
Spread 1 tbsp. chocolate ganache onto 1 cookie and cap with another cookie. Repeat with remaining cookies.
Dip ganache sandwiched cookies into melted chocolate until each round is coated and fully submerged, letting excess drip back into chocolate.
Sprinkle dipped area with crushed nuts, coconut and cookie crumbles. Place on parchment paper-lined tray until chocolate sets and hardens.
For Variations: Substitute chocolate ganache with dulce de leche, chocolate hazelnut spread, jam and or peanut butter.
Note: Make and an array of chocolate dipped cookies like a box of chocolates with a variety of fillings. Also coat in a variety of milk, white and dark chocolate.