• Adjust an oven rack in the middle position.  Preheat the oven to 350 F . Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitter with a paddle, combine the flour, sugar, salt, and vanilla bean seeds on low speed.  Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball.  Dump dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.  Refrigerate 30 minutes.
• Lightly flour a work surface and roll the dough into a large, 1/2 inch thick square.  Using a 2-inch biscuit or cookie cutter, cut out circles.  (Any dough scraps can be rewrapped and chilled while the cookies are baking).  Gently slide a metal spatula underneath each round and transfer it to a prepared baking sheet.  Place 8-9 on each sheet.
• Bake one sheet at a time, 15-17 minutes, until the edges begin to brown.  Transfer the pan to a wire wrack and allow the cookies to cool completely before drizzling with chocolate.

For the Chocolate

• Put about 1 inch of water in a medium saucepan and bring to a gentle boil. 
• Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.  Stir constantly until just melted.  Add the remaining 1 ounce and stir until the chocolate is completely smooth.  Set aside to cool to room temperature.

To Decorate

• Keep the cookies on the baking sheet.  Spoon the room temperature chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening.  If the opening is too big, the chocolate will flow out too fast.  Drizzle the chocolate back and forth over the cookies, making criss-cross patterns (or any pattern you like).  Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).