In a small mixing bowl, stir together the flour, cocoa powder, baking powder, and salt. Set it aside.

In a small pan on low heat, melt the chocolate and butter slowly. Alternatively, use a double boiler for an easily melted and smooth mixture. Watch it closely to prevent burning!

In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, peppermint extract, and vanilla extract. Use an electric mixer to beat the mixture on medium speed for at least 5 minutes until it becomes pale and doubles in volume.

Add the melted chocolate mixture into the egg mixture, beating on low speed just until combined. Gradually add in the flour mixture and beat again on low speed until just combined. Avoid overmixing!

Let the batter rest at room temperature for about 10 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Using a 3 or 4-tablespoon cookie scoop, place dollops of cookie dough onto the prepared baking sheet, leaving about 2 inches between each one.

Bake for 12-14 minutes. The surface should be cracked and puffy. Immediately sprinkle crushed candy canes on top.

Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.