Cook whipping cream in 1-quart saucepan over medium heat 5-6 minutes or until cream comes to a boil; remove from heat. Add chocolate chips; stir until chips are melted. Reserve 1/2 cup for glaze; set aside.
Place remaining filling in bowl; refrigerate, stirring occasionally, 1-2 hours or until filling reaches desired spreading consistency.
Heat oven to 375°F.
Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, coffee granules and vanilla; continue beating until well mixed. Add flour, hazelnuts, baking powder and salt; beat at low speed until well mixed.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut with 1 1/2-inch round, square or star-shaped cookie cutter.
Place cookies, 1 inch apart, onto large ungreased cookie sheets. Bake 8-10 minutes or until edges just start to brown. (Do not over bake.) Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Spread 1 teaspoon filling onto bottom-side of half of cookies; top with another cookie, bottom-side down.
Microwave reserved glaze 15-20 seconds or until softened. Drizzle glaze over sandwich cookies. Refrigerate until glaze is set.