In a large bowl, cream butter, sugar and brown sugar until light and fluffy (the mixture should resemble peanut butter). Add egg, sour cream, almond extract, and vanilla extract; beat to combine.
In separate bowl combine flour, unsweetened cocoa powder, special dark cocoa powder, baking powder, baking soda, and salt. Stir to combine. Add chocolate chips and stir once more.
Pour butter and sour cream mixture over dry ingredients and mix just until combined, being careful not to overmix. Cover dough and chill 1 hour.
Preheat oven to 350?F. Line a baking sheet with parchment paper.
For each cookie, take a heaping tablespoon of dough and shape it around an unwrapped Rolo, making sure the candy is completely encapsulated by dough. Place cookies on baking sheet 2 inches apart.
Bake 10-15 minutes or until set (just until the top is no longer "glossy"). Be careful not to overbake. A soft, very slightly underbaked cookie is best for a delicious fudgy texture! If desired, add a sprinkle of salt to the tops of cookies. Cool 15-20 minutes before enjoying.