• Preheat your oven to 350 degrees F.  Prepare a baking sheet by lining it with parchment paper.  Set aside.
• In a mixing bowl, beat the butter until light and fluffy.  Add the sugar and beat into the butter until well combined. 
• Add the egg and the peppermint extract. Beat into the butter mixture.
• Next, add the flour, cocoa powder, and baking powder. Beat into the butter mixture just until the flour is incorporated.
• Roll the cookie dough into one-inch balls and place them onto the prepared baking sheet, leaving two inches of space between each ball.
• Press down on each ball until they are flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
• Bake for 12 minutes. 
• Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack.  DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAVE PASSED.

For the Coating:

• Transfer the almond bark and peppermint extract to a microwave-safe bowl.
• In increments of 30 seconds at half power, melt the bark, stirring well between each increment. Once the bark is fully melted and silky smooth.
• Working with one cookie at a time, dip the top surface entirely into the melted bark and allow the excess to drip back into the bowl. Set it right side up on a baking sheet lined with parchment paper and top with a sprinkling of crushed candy canes.
• Once all of the cookies are complete, allow them to cool at room temperature until the bark is firm before packaging or storing.