Sift together almond flour, powdered sugar, and cocoa powder into a bowl.

In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form.

Gradually add granulated sugar and continue to whip until stiff peaks form.

Fold the dry ingredients into the meringue gently until fully combined and the batter flows like lava.

Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.

Let the piped macarons sit at room temperature for 30 minutes to form a skin.

Preheat the oven to 150°C (300°F) and bake the macarons for 15 minutes.

Remove from the oven and let cool completely before filling.

Heat the heavy cream in a saucepan until just boiling.

Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes.

Stir until smooth and add softened butter, mixing until fully incorporated.

Let the ganache cool to room temperature until thickened.

Pair the macaron shells by size and pipe a dollop of ganache onto the flat side of one shell.

Top with another shell, pressing gently to spread the filling.

Refrigerate the assembled macarons for at least 24 hours to mature the flavors.