In a medium bowl, gently combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice until fully mixed. Allow the mixture to sit for about 10 minutes.

In a large mixing bowl, cream the softened unsalted butter with brown sugar and granulated sugar until fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until just combined.

Preheat oven to 350°F (175°C). Shape cookie dough, flatten it slightly, and place a teaspoon of raspberry filling in the center before enclosing the dough around it.

Arrange cookie balls on a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are firm but centers look slightly underdone.

Cool cookies on a wire rack for 5 minutes, then dip the tops into melted chocolate mixed with coconut oil. Allow the chocolate to set before serving.