Cream together the butter and powdered sugar. Beat in egg, vanilla, and orange juice until combined.
Mix in dry ingredients, including zest, just until the dough is formed.
Roll the dough into 1 tbsp sized balls. Using the end of a spatula (or your thumb), and make a well in each cookie. Refrigerate for 1 hour. Bake at 350F for 10-12 minutes.
While the cookies are cooling, make your ganache. Chop your chocolate and put it in a heat safe bowl. Heat cream on the stove top until it just begins to simmer. Pour over the chocolate and whisk until smooth.
Pour the ganache into a piping bag and pipe enough ganache into each cookie to fill the well.
*we used coconut cream, but heavy cream will work just as well!