Preheat oven to 350° F. Grease two cookie sheets or line them with parchment paper.

Combine softened butter and sugars and beat with an electric mixer until light and fluffy, about 1-2 minutes.

Add eggs and vanilla and continue to beat for about 1 more minute.

Sift in the cocoa, salt, baking powder and flour and add them to the butter mixture. Combine well but don’t overmix. Dough will be sticky. 
Note: I recommend baking only one cookie at first to see how it comes out. If it’s too flat, add 2 to 4 tablespoons of flour to the remaining dough.

Form dough into golf ball-sized dough balls and place evenly spaced on cookie sheet.

Bake cookies for 8-9 minutes, remove from oven and insert a candy cane kiss into the center of the warm cookie. Let cool.

*Note: If you’re forgoing the candy cane kisses melted on top, other options you can add to the dough before it bakes are: a smashed Rolo, green mint chips, white chocolate peppermint chunks, peanut butter chips, chocolate chips or skip the mix-ins and add an Andes mint to the top of the hot cookie and spread it out after it melts. So many options!