In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed. Melt the chocolate and set it aside. Cream the brown sugar and butter together. Add the egg and beat until light and creamy. Add the cream, egg, and extract and beat for about five minutes. Add the dry ingredients to the creamed ingredients, mixing until combined. Refrigerate the dough for one hour or until it is firm.

Preheat the oven to 375 degrees. Roll the dough to 1/4-inch thick. Cut into shapes and place on ungreased baking sheets. Bake for 9-10 minutes or until the cookies just start to look dry and firm. Immediately remove them to wire racks to cool. Once cool, frost.

To make frosting, in a saucepan, heat the butter, brown sugar, and cream, stirring as needed to dissolve the sugar crystals. Once the sugar crystals are dissolved and the mixture is hot, remove the pan from the heat. Stir in the malted milk powder and vanilla extract. Add the powdered sugar. Add the optional meringue powder. Add more milk or cream as needed to get the right consistency for frosting.