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In a small saucepan melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini. Set aside.
In a small bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs until frothy. Add brown sugar and vanilla; beat until well combined and light. Beat in chocolate mixture. Beat in flour mixture just until combined. Cover dough; chill about 30 minutes, until easy to handle.
Preheat oven to 350°F. Roll dough into 1-inch balls; roll balls in sesame seeds to coat. Place on cookie sheets 2 inches apart. Bake for 10 to 12 minutes, until puffed and set on the bottoms. Transfer cookies to wire rack; cool completely.