Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

In another bowl, combine the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into balls and place them on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, then let cool on the baking sheet for a few minutes before transferring to a wire rack.

In a mixing bowl, mash the fresh raspberries with a fork.

Add the powdered sugar, cream cheese, and lemon juice, mixing until smooth.

Once the cookies are completely cool, spread a layer of raspberry filling on the flat side of one cookie.

Top with another cookie, flat side down, to create a sandwich.

Repeat with remaining cookies and filling.