Black and White Cut-Out Cookies

1. Combine 2¾ cups flour, baking soda and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour mixture; beat until well blended. Remove half of dough to another bowl.
2. For chocolate dough, beat cocoa into one half of dough until well blended. For butter cookie dough, beat remaining 2 tablespoons flour into other half of dough. Flatten each dough into disc; wrap in plastic wrap and refrigerate 1½ hours or until firm. (Dough may be refrigerated up to 3 days before baking.)
3. Preheat oven to 375°F. Working with one type of dough at a time, place dough on lightly floured surface. Roll out to a-inch thickness. Cut into desired shapes with cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. 4. Drizzle melted white chocolate on chocolate cookies with fork. Drizzle melted semisweet chocolate on butter cookies. Let stand about 30 minutes or until chocolate is set.