Preheat the oven to 350° F and line 2 baking sheets with parchment paper. Set aside.
In a medium bowl- combine the flour, baking powder, salt and cocoa powder.
In a medium glass heat-proof bowl-combine the butter and sugars and microwave for 30 seconds. Just enough to melt the butter then combine using a whisk or spatula.
Melt the chocolate either in a medium saucepan on low on the stove (making sure to constantly stir until just melted or in the microwave on 10 second increments, stirring in between. Allow to cool for 5 minutes.)
Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
Add the melted chocolate and fold into the wet mixture with a spatula until combined.
Add the dry mixture to the wet and fold with a spatula until combined.
Using a cookie scoop-place 6-8 round cookies 2-inches apart. Bake for 11-12 minutes.
While the cookie cools- melt the white chocolate chips in a microwave heat proof bowl on 15 second increments, stirring in between until fully melted.
Place candy canes in a sealed plastic bag and crush using a rolling pin or something heavy like the bottom of a cup.
Dip the cooled cookies in the white chocolate and place on a cookie rack with parchment paper (for easy clean up) to dry. Immediately sprinkle peppermint candy on top of the white chocolate.