Place chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and return to microwave for another 30 seconds. Stir until chocolate is melted. If necessary return to microwave for 10 second intervals until melted. Set aside to cool for 10-15 minutes.

Beat the butter and goat cheese on medium-high speed for 3minutes, stopping to scrape the bowl once or twice.

With mixer speed on low, add the melted chocolate and mix until incorporated.

Gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk one tablespoon at a time till icing is soft and fluffy. Add vanilla and beat a low speed until combined. increase speed to medium-high beat for five (yes 5!) minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more milk.

Frost cookies with either a small knife or pile icing into a pastry bag fitted with a decorating tip. I like to use a Wilton 2D (also called a large drop leaf tip). To pipe a rose with a 2D tip, begin in the center and swirl outwards in a circular pattern. See video here.