✓ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper

✓ Mix whipped cream with a pinch of powdered sugar until soft peaks form

✓ Wash berries, pat dry, and set aside

✓ Melt chocolate in a microwave‑safe bowl in 30‑second bursts, stirring between each

✓ Roll out cookie dough to about ¼‑inch thickness

✓ Cut dough into hearts and place on prepared sheet

✓ Bake for 8‑10 minutes until edges turn light golden brown

✓ Cool on sheet 2 minutes then transfer to wire rack

✓ Dip half of each cookie into melted chocolate and let excess drip off

✓ Press colored sprinkles onto the wet chocolate side

✓ Allow chocolate to set for 5 minutes at room temperature or 1 minute in refrigerator

✓ Pipe a swirl of whipped cream onto the undipped side of each cookie

✓ Top each whipped‑cream swirl with a fresh berry

✓ Arrange cookies on a platter and serve immediately or store as directed