Prepare the filling by scooping dollops of pistachio spread onto a parchment-lined tray and freeze for at least 30 minutes.

In a large mixing bowl, cream together softened butter and both sugars until light and fluffy.

Add eggs one at a time, then incorporate the sifted flour until a firm dough forms.

Divide the dough into portions, flatten slightly, and place a frozen dollop of filling in the center. Encapsulate the filling with dough.

Chill the stuffed dough balls in the freezer for at least 45 minutes.

Preheat the oven to 350°F (175°C) and arrange chilled cookies on a parchment-lined baking sheet. Bake for 8-10 minutes.

Let the cookies cool for about 30 minutes, then drizzle with melted chocolate and sprinkle with chopped pistachios.