Preheat oven to 225°F (107°C). Line a rimmed baking sheet with parchment paper.
Transfer Swiss Meringue to a pastry bag fitted with a ½-inch round piping tip (Ateco #806).
Generously dust cocoa onto prepared pan. Pipe meringue in varying ½- to 1-inch-wide dollops 2 to 3 inches apart on parchment. Lightly dust cocoa onto meringue. Cover with a sheet of parchment paper; gently press circles to flatten to about ½ inch thick. Place another rimmed baking sheet on parchment.
Bake for 1 hour and 20 minutes. Turn off oven, and let meringues cool in oven with door closed for at least 1 hour before using, or until ready to use. When ready to use, gently remove top parchment, invert meringues, and gently remove remaining parchment. Best served same day as made. Store in an airtight container for up to 2 days.