Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

Place the chocolate chips in a microwave-safe bowl. Heat on high for 45 seconds, then stir. Continue heating in 10-second intervals, stirring between each, until fully melted and smooth. Measure 2/3 cup of the melted chocolate, transfer to a separate bowl, and reserve for drizzling.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar, vanilla extract, and peppermint extract, and continue beating until smooth and well combined.

Add the eggs, one at a time, beating until incorporated. Add the remaining melted chocolate and mix until fully blended.

Gradually add the dry ingredients, mixing on low speed just until combined. Fold in the remaining 1/2 cup of chocolate chips.

Scoop approximately 1 tablespoon of dough and roll into a 1 1/2-inch ball. Place on the prepared baking sheets, spacing cookies about 2 inches apart.

Bake for 8 to 9 minutes, or until the cookies are cracked on top but still soft in the center. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Rewarm the reserved melted chocolate in 10-second microwave intervals until smooth. Transfer to a piping bag or resealable plastic bag with the tip snipped off. Drizzle chocolate over the cooled cookies and immediately sprinkle with crushed candy canes.

Chill the cookies for approximately 20 minutes, or until the chocolate drizzle is set.