Cream the butter and brown sugar together in a bowl until light and fluffy.

Beat in the egg until well combined.

In a separate bowl, sift together the flour, baking powder, cinnamon, ground ginger, mixed spice, and cocoa powder.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Lightly flour a clean surface.

Roll out the dough to a thickness of approximately 3mm.

Use a cookie cutter to cut out round biscuits.

Place the biscuits on a baking sheet lined with parchment paper.

Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until lightly browned.

Remove from the oven and let cool completely on a wire rack.

Once cooled, pair the biscuits and sandwich them together with a layer of raspberry jam.

Prepare pink icing.

Ice the tops of the sandwich biscuits with pink icing.

Sprinkle jelly crystals or 100s and 1000s on top of the icing.

Serve and enjoy!