Preheat oven to 325° F. Optional -- paper-line 24 mini-muffin cups.
Place squares of dough into prepared muffin cups; press down lightly in center to make a well.
Bake for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.
Double Boiler Method: Add about 2 inches of water to a medium saucepan or pot and bring to a very gentle simmer.Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add the chocolate chips to the bowl and stir occasionally with a spatula until smooth and melted. Add cream to make it extra smooth.
Microwave Method: Microwave chocolate and cream in small heatproof bowl on medium power (50%) for 30 seconds; stir until smooth. Microwave at additional 10- to 15-second intervals, stirring often until melted.
Fill each cookie cup with chocolate ganache. Can top with additional chocolate chips or chocolate swirls.