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Mix flour, sugar, cocoa powder and salt in a mixing bowl. Add butter and vanilla and mix until homogenous. Line 8in baking pan with parchment or wax paper. Press dough into the pan and pierce with a fork. Chill for at least 20mins. Heat oven to 325. Bake bread until firm to the touch and just beginning to pull away from the sides (34-40mins). Cool for 20mins on wire rack. Brush jam over the surface and let it cool thoroughly. Place chocolate in heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over chocolate and whisk until smooth. Spread over shortbread. Cool to room temperature, cool, and chill until firm. Slice and serve!