Using a double-burner or a microwave, melt the chocolate pieces until smooth. Let cool slightly.
Meanwhile, place 4-5 candy canes in a plastic sandwich bag and gently break the pieces until they are about ½”-¾” in size. Set aside.
In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.
Add the eggs and Kahlúa Peppermint Mocha and beat until liquids are absorbed.
Sift in the flour, cocoa powder, baking powder and salt. Beat until fully combined. (Note: this cookie dough is very sticky!)
Scoop out about 1-1½ Tbsp of dough and gently shape into a round disc. Place on a parchment-lined sheet pan, leaving about 2” between each cookie. (Tip: Keep your hands dusted with flour as it will help shape the sticky dough into cookies!)
Bake at 375°F for 5 minutes.
Remove the pan from the oven and gently press about 4-5 peppermint pieces into the top of each cookie. Return the cookies to the oven and continue baking for another 4 minutes.