Preheat oven to 325 degrees.

In a large bowl, cream butter and sugar together using an electric mixer. Add vanilla and egg, beat until combined. Blend in flour and salt, mixing until thoroughly combined.

Roll one tablespoon of dough into a small ball about 1 inch in diameter. Place dough ball on lightly greased cookie sheets. Repeat the process with the remained dough, placing balls roughly 1 inch apart. Press down the center of each ball with a spoon, forming a small depression. Fill each with a teaspoonful of fig jam.

Bake 15-20 minutes or until golden brown. Transfer cookies immediately to a cool, flat surface.

In a small saucepan, heat heavy cream for the ganache over medium heat. When simmering, remove from heat and add chocolate chips. Let sit for 2 to 3 minutes. Stir until smooth.

When cookies are completely cool, top with a teaspoon of dark chocolate ganache. Let rest for at least 15 to 20 minutes in a cool area to firm up.