In a bowl, beat the soft butter with the sugar and vanilla until light and fluffy.

Add the eggs one by one, mixing well after each addition.

Sift the flour together with the baking powder and add to the mixture. Continue mixing until fully combined. Form a dough with your hands.

Wrap the dough in plastic wrap and let cool for 1 hour, until firm.

Remove the plastic wrap and knead lightly. Sprinkle the counter and dough with some flour and roll out the dough to ¼ inch thickness. Cut out the dough with a heart cookie cutter.

Place the cookies apart from each other on a tray lined with parchment paper.

Bake in a preheated oven at 180° C or 350°F for 10-12 minutes, until the bases are just golden brown, but on the top they should look light. Let cool completely.

Melt the chocolate in the microwave for 30 seconds at a time, stirring after each time. Once fully melted, cover one half of the cookie with the white chocolate and let dry on parchment paper. When chocolate is set, dip the other half in ruby chocolate. You can also dip the whole tops of the cookies with either white or ruby chocolate. Add sprinkles while chocolate is still wet.