1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and lighter in texture.

4. Mix in the egg and vanilla extract until smooth.

5. Stir in the strawberry preserves and crushed freeze-dried strawberries.

6. Add the dry ingredients to the wet mixture and mix just until a soft dough forms.

7. Scoop the dough into even portions and place them on the prepared baking sheet with space between each cookie.

8. Bake for 9 to 11 minutes, until the edges are set and the centers are still soft.

9. Cool the cookies on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. Melt the semisweet chocolate with the coconut oil until smooth.

11. Dip half of each cooled cookie into the melted chocolate or spoon the chocolate over the tops.

12. Place the cookies on parchment and let the chocolate set before serving or storing.