Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Melt semi-sweet chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted, set aside to cool slightly.
In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes on medium speed.
Add in the egg, vanilla and peppermint extracts and continue mixing until incorporated.
Add in the melted chocolate and mix until just combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
Add flour mixture to the chocolate mixture in 3 batches, mixing just until incorporated.
Fold in the crushed candy canes (batter will be thick).
Add about 1⁄4 cup sugar to a small bowl (for rolling). Using a 1 Tablespoon cookie scoop, portion cookie dough into balls, use your hands to roll into a smooth ball. Roll the ball in sugar until well coated.
Transfer to the baking sheet and repeat with remaining dough. Place cookies about 1 1/2 inches apart. Bake cookies for 8-10 minutes.
While cookies are baking, unwrap all of the Hershey kisses. As soon as the cookies come out of the oven, gently press a hershey kiss into the center of each cookie. Let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Any Hershey's kisses flavor can be used for this recipe.