Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a food processor, combine beans, sugar, cocoa, cornstarch, honey, egg, coconut oil, ½ tsp. of the vanilla, salt and baking powder. Cover and process until smooth. Transfer the mixture to a large bowl and fold in the melted chocolate until a smooth, paste-like mixture forms.
Drop 2 Tbs. batter onto a prepared pan and gently spread the batter to form a 2-inch round. Repeat with the remaining batter, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes or until the cookies lose their sheen and crack slightly. Let cool on a wire rack.
In a medium bowl beat the cream cheese and butter with an electric mixer on medium speed for 30 seconds. Add the powdered sugar, milk, and 1 tsp. vanilla. Beat until smooth.
Just before serving, sandwich 1 Tbs. cream cheese filling between 2 cookies. Repeat with remaining cookies and filling.