• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and both sugars until light and fluffy. Add in the eggs, one at a time, beating well in between each addition. Add in the peppermint extract.
• In a separate bowl, mix together the flour, cocoa, salt and baking soda. Add the dry mixture to the butter mixture and mix just until combined.
• Roll the dough into 1-inch balls and place on an ungreased baking sheet at least 2 inches apart. Bake in the preheated oven fro 8-10 minutes, or until set at the edges. Remove to a cooling rack to cool completely.

To make the frosting:

• In a microwave safe bowl, melt the white chocolate chips in 30 second intervals until mostly melted. Stir until completely melted.
• Let cool slightly, about 10 minutes.
• Add in the cream cheese and beat until light and fluffy.
• Slowly add in the powdered sugar.
• Frost the top of the cooled cookies with the frosting.
• Top each with crushed candy canes.