Add all ingredients to a food processor and pulse until mixture clumps together. If you have a small food processor, beat ingredients together in a stand mixer with a paddle attachment.

Spread a piece of parchment paper out on a clean surface and dust with flour, drop dough onto surfaces and bring together in a ball.

Using a floured rolling pin, roll dough out to be 1/4 in thick.

Cut out biscuits using a 2 5/8 in round scalloped biscuit/cookie cutter.

Stamping "Bourbon" on the biscuits is optional, but do so here if you're going to.

Place biscuits 2 inches apart on a parchment lined cookie sheet and chill for 30 minutes.

Once biscuits are halfway through chilling, preheat oven to 350 F.

Bake biscuits for 18-20 minutes until edges have browned and look crisp.

Transfer to cooling rack and allow to cool completely.

In a stand mixer, cream butter with a paddle attachment.

Scrap down sides and add confectioners’ sugar a cup at a time, mixing between cups and scraping down.

Once all of the sugar is added, beat on medium-high speed for 2-3 minutes.

Add cocoa powder, chocolate liqueur, vanilla extract, and salt and beat in low until full incorporated.

Keep mixer going on low speed while slowly pouring in the heavy cream.

Once heavy cream is fully incorporated, turn off and scrape down the sides of the bowl.

Turn mixer on medium-high speed and beat for 3 minutes until buttercream is light and fluffy.

Transfer buttercream to a pastry bag or frosting tool with a large round tip and pipe onto one biscuit and sandwich with another until all of the biscuits are done.