Whisk together 2 cups flour, salt, and baking powder together. Set aside.

Cream butter and sugar until light and fluffy. Stir in egg, vanilla and almond extract.

Add dry ingredients and stir just until combined.Pat dough into a disc, wrap in plastic wrap or place in a zip top bag, and refrigerate for at least 1 hour.

Dust a cutting board lightly with flour.

Roll dough out to ⅜ inch thickness. Cut rounds using the 3 ¼ inch cutter. Remove excess dough, set rounds about an inch apart on a parchment paper lined baking sheets.

Use a ½ inch round cookie cutter to cut 5 holes around the outer edge of each cookie, so that each cookie looks like a film reel.

Place in the refrigerator for at least 15 minutes.

Allow cookies to cool completely on the baking pan.

When cookies have cooled, spray them with silver food coloring spray. Allow them to dry completely. I lined a large box with parchment paper and set the cookies inside before spraying to keep the spray from getting on my table.

If making chocolate mousse, follow these instructions:

Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl. See my Chocolate Making Tips page for detailed chocolate melting instructions. Set aside. Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup.

Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking.

Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 20 seconds then stir until smooth.

Add one-third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy.

Line twelve 3 inch round pastry rings with acetate strips.

Pour mousse into a 16 inch disposable pastry bag and pipe into the rings, filling each about 1 inch deep. You can also just spoon the mousse into the rings, if you prefer.

Freeze for at least one hour.

Remove mousse discs from freezer, pop out of the rings, and peel off the acetate.

If using ice cream, cut ice cream into 1 inch thick slices, then cut into discs using a 3 inch round cookie cutter. Set on parchment paper lined baking sheets and freeze until firm.

Just before serving, sandwich one round of  frozen mousse or icing cream in between two cookies.