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

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, followed by the vanilla and peppermint extracts.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Chill the dough in the refrigerator for at least 30 minutes to help firm it up.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space for spreading.

Bake for 10-12 minutes, or until the edges are set but the centers appear soft.

Remove from the oven and immediately press a chocolate kiss into the center of each cookie.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Sprinkle with crushed candy canes before serving, if desired.