Melt 1 tablespoon of butter in a non-stick pan over low heat. Stir in the chopped kadayif and toast gently for 5-7 minutes until golden brown. Let cool completely.

Combine cooled toasted kadayif with pistachio cream, tahini, and a pinch of salt in a mixing bowl. Scoop out and place dollops onto a parchment-lined tray. Freeze for 20-30 minutes until firm.

In the same pan, add remaining butter and marshmallows over low heat, stirring until melted. Sprinkle in cocoa and milk powder, stirring until smooth. Cool slightly.

Line a baking sheet with parchment paper. Pour cooled marshmallow mixture onto it. Form small cookie shapes, enclosing the frozen filling.

Dust each formed cookie with cocoa powder. Allow to cool completely before serving.