In two separate bowls, melt the white and dark chocolate baine marie for some minutes.
In the meantime, whip the cream (better if cold) with sugar and gradually add it to mascarpone.
Arrange your Amaretti d’Italia macaroons on a tray covered with baking paper and spread some cream on the flat side of half of the macaroons. Top with the second half of the macaroons.
For one third of your Baci: pour the dark chocolate chips in a bowl and roll the Baci di Dama in such a way to coat the mascarpone cream.
For another third of Baci: dunk one of the two macaroons in the bowl with melted dark chocolate, then coat immediately with shredded coconut.
For the remaining Baci: dunk one of the two macaroons in the bowl with melted white chocolate, then coat immediately with ground hazelnuts.
Arrange your Baci di Dama on a tray and allow the chocolate to solidify at room temperature for about 20 minutes before serving.