Snip the kunafa pastry into tiny pieces. Melt your butter or ghee in a pan over medium heat, add the pastry, and toss gently until it reaches a beautiful golden-brown. Pour into a bowl to cool down.

Stir the rich pistachio spread and wholesome tahini into the toasted kunafa. Let the mixture firm up in the fridge for 10 minutes.

Shape the chilled filling into 12 equal-sized balls, place them on parchment paper, and pop them in the freezer for 15 minutes to lock in their shape.

Melt your cookie butter in a saucepan over medium heat, whisking constantly until it foams and turns into a fragrant, light golden liquid. Pour into a bowl and let it cool for 10 minutes.

Whisk the espresso powder and brown sugar into your cooled butter, then beat in the egg and vanilla extract until smooth.

Gently sift in the cocoa powder, flour, baking soda, and salt. Use a spatula to fold everything together until a soft, chocolatey dough forms.

Wrap a portion of cookie dough around each frozen pistachio ball, making sure the filling is completely sealed inside. Top with a few chocolate chunks. Bake at 350°F (180°C) for 10 minutes. Let them set and cool for 20 minutes.