Keeping the cookies in the package, break them into small pieces with a heavy instrument.
Melt butter with dark cocoa (if unable to find dark cocoa, substitute more sweet cocoa).
Mix all ingredients together until dry ingredients are softened. If too dry to hold together, add a little vin santo wine to moisten.
Mold to form a salami shape, wrap in plastic wrap and refrigerate. Once chilled, slice like pieces of salami off the roll to serve.