Knead flour, cocoa, butter, sugar, baking powder, egg and liqueur with the dough hooks of the hand mixer to a smooth dough. Knead in the chocolate drops. Form approx. 36 balls from the dough, place on 2 baking trays lined with baking paper. Press the balls slightly flat and press a depression in the middle of each ball with a wooden handle. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 14 minutes
Cut marshmallows into 3 slices and halve each. Remove the cookies, place 1 marshmallow slice on each cookie and bake for another 3 minutes. Take them out and let them cool down on a cake rack
Boil up the whipped cream and dissolve the caramels in it. Leave to cool and spread on the marshmallows with a teaspoon. Leave to dry
Waiting time approx. 30 minutes