Melt chocolate in top of a double boiler over hot not boiling water. Remove from heat and cool. Cream butter and sugar in a large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover and refrigerate until firm, about 1 hr. Preheat oven to 400. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts and divide each part into two pieces. Roll each piece into a rope 30 cm long on a lightly floured board. The ropes should be about the thickness of a finger. Place 5 cm apart on the prepared cookie sheets. With your finger tip, make an indentation along the length of each rope. Bake 8 min or until firm. Meanwhile melt the chocolate chips in a small bowl over hot water. If you are using both kinds of chocolate, melt separately. Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a 1 cm tip. [You can use a plastic bag with a corner snipped off with scissors.] When you remove the cookies from the oven, press preserves down the indentation in each cookie strip. Return to the oven for 2 min and remove to wire racks. While cookies are still warm, drizzle melted chocolate over the tops and cut into 3 cm diagonal pieces. Refrigerate until the chocolate has set. This recipe was learned by my mate Roslind many Christmases ago from her first husband's grandmother, Esther Eskelson and has been a family favorite ever since. Jim Weller