In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each.
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Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Divide dough in half; add cocoa to one portion. Divide each portion in half.
On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes.
Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side;
Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. Slices.
Place 2 in. Apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.
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