Whisk together oats, flour, baking soda, baking powder and salt.
Whisk together coconut oil, baker’s special sugar, light brown sugar, eggs and vanilla extract.
Stir the wet ingredients into the dry. Stir in cranberries, sliced almonds and sweetened shredded coconut.
Scoop cookies with a ¾ ounce portion scoop. Leave room for them to spread. Press down slightly and sprinkle with Turbinado sugar.
Bake cookies at 325 F in a convection oven for 12 minutes rotating half way through. Allow to cool fully.
While the cookies cool make the fudge filling. Melt the chocolate over a double boiler.
Use a paddle attachment to incorporate the powdered sugar and into the softened butter. Then add the cream and vanilla. Keep mixing while drizzling in the melted chocolate.
Add a spoonful of chocolate frosting to the bottom of one of the cookies and use another cookie to press together and form a sandwich. Continue with remaining cookies.