For the Cookies:

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. In a heatproof bowl, combine ¾ cup of the chocolate chips and the butter. Melt together in a double boiler or in the microwave (heat for 20 seconds, stir, and repeat until the chocolate is melted and glossy). Allow to cool slightly.
3. In another bowl, whisk together the flour, cocoa, baking powder, and salt.
4. Whisk the sugar, eggs, and extracts into the chocolate-butter mixture until smooth and well combined.
5. Slowly stir the dry ingredients into the wet ingredients, mixing until everything is just combined. Fold the peppermint candy and remaining ½ cup chocolate chips into the batter.
6. Using a cookie or ice cream scoop, form even-sized dough balls (about 1½ inches in diameter) and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the cookies are slightly puffed and beginning to crack (start checking them at 12 minutes. Depending on your oven, they may need another 3-5 minutes). Allow the cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack. Continue with the remaining dough.

For the Glaze:

1. Whisk together the powdered sugar and extract until a smooth and spreadable glaze forms.
2. Once the cookies are completely cooled, spoon a little bit of the glaze onto each cookie and then sprinkle with the crushed peppermints. Allow the glaze to set at room temperature.
3. Store the cookies at room temperature in an airtight container. They should keep for a few days.