Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
In a large bowl, whisk together the flour, dark chocolate cocoa powder, baking soda, and cream of tartar. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
Add the vanilla and mix until combined.
Reduce speed to low and add the flour mixture in three additions, scraping down the sides as necessary.
In a medium bowl, beat cream cheese until smooth. Add in the confectioners' sugar and raspberry extract, beating until well combined.
Scoop out 1/4 cup of dough for each cookie, dividing each in half.
Flatten the bottom half onto a baking sheet, putting a teaspoon of the raspberry cream filling in the center.
Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.
Bake for 15-17 minutes. The cookies should not appear wet on top.
Let cool on the baking sheet before serving.