This dessert is decadent.
Use 6in cake pans. Prepare pans by using baking spray with flour in then, then cut a circle piece of parchment paper to fit in bottom of cake pan. Spray parchment insert as well.
Get a piece of parchment paper to fit on your baking sheet. Draw 4-6 in circles on your parchment with pencil. Turn the side you drew on face down.
For method one, take about 1/4 cup of dough and spread it across the bottom of cake pan. It should be thin! But try to cover the bottom entirely.
For method two, take about 1/4 cup of dough and drop it into center of circle. Carefully spread dough out to reach the pencil line. It should be thin.
Bake for 6-8 minutes. Watch them carefully as they burn easily. When they are done, remove them from the pan immediately. If you did method one, use the tip of a small paring knife to pull up the edge of the parchment and slide the cookie out. If you did method two, use a large spatula and slide the cookie off the parchment to a cooling rack.
I cut out perfect circles with a cookie cutter. I recommend doing this before the cookies cool to avoid cookies from cracking.
Take one circle cookie and place it on your plate or serving tray. Gently add frosting (or whipped cream if you are smart) with a piping bag. Add another cookie, do another layer of frosting. Gently add final cookie.
Drizzle with hot fudge.