My husband had been asking for crescent cookies with the ends dipped in chocolate. Although what you describe is probably richer, in the meantime you may want to try the crescent cookies which appear in a crescent cookie search under 'Christmas Cherries and Crescent Cookies.' I made these crescent cookies but did NOT roll them in powdered sugar. I used high quality pecans and dipped the ends in 8 oz. of sweet dark Ghirardelli chocolate melted in 4 oz portions for about 1 minute 45 seconds on high in the microwave and them stirred to complete the melting. They were gone in less than 24 hours. The cookie has a light texture which contrasts with the heavy rich chocolate. He said these were better than those we have purchased at ethnic bakeries. I hope this helps you until some resourceful person finds what you're looking for.