Combine the butter and sugar in the mixing bowl of a stand mixer, and mix until light and fluffy.

Add the vanilla and mix well.

Add the salt to the flour and blend.

Add the flour/salt mixture to the butter/sugar mixture a little at a time, mixing between additions until all the flour has been added.

Remove the mixing bowl, and place in the refrigerator for half an hour.

When the dough has chilled for half an hour, remove the mixing bowl from the refrigerator, and line two cookie sheets with Parchment paper.

Pour the Sprinkles out into a shallow dish and roll the dough into balls (about a tablespoonful) and roll the balls in the sprinkles, and place on the cookie sheet.

Press the center of the ball with your thumb, or knuckle, until you've made an indentation in the center of each cookie.

Bake at 350 for 18 - 22 minutes, or until cookies are golden brown. Remove from oven to a wire rack to completely cool.

In a microwave safe bowl, add the chocolate, and cream, and microwave on high at 10 second intervals until the chocolate starts to melt.

Stir the cream into the chocolate and place back in the microwave for another 10 seconds if chocolate is not completely melted. (Add a few drops of cream if the chocolate is too thick.)

Pour the melted chocolate into the centers of the cookies, just filling the center.

Sprinkle with the sprinkles while chocolate is still warm.

Allow the cookie to sit for at least one hour for chocolate to set.

You can also place the cookies in the refrigerator to speed up the process, but take them out at least 30 minutes before serving.