In a medium bowl sift the flour and cocoa powder together. Add the baking powder and salt and mix well until combined. Set it aside.

In another medium bowl with an electric mixer, beat the butter until creamy. Add sugar and continue to beat until fluffy.

Add in the egg, vanilla and peppermint extract. Mix well to combine.

Add in the dry ingredients previously combined and slowly mix until all ingredients are well combined.

Divide the dough into two equal parts. Onto a piece of parchment, roll each dough and place it onto a baking sheet. Refrigerate for at least 1 hour.

Remove from the refrigerator and use a 2-inch glass or round cookie cutter to cut the dough into circles.

Prepare baking sheets with parchment paper and transfer the cut cookies.

Bake at 350°F (177°C) for about 10 minutes.

Let it cool completely before dipping in chocolate.

To make the chocolate topping, add some water into a medium saucepan and bring to a simmer over medium-high heat. Place chopped dark chocolate in the ceramic bowl that is slightly larger than the saucepan. Then place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with spatula, until chocolate is melted.

Add the coconut oil, peppermint extract and mix to combine.

Using a fork, dip each cooled cookie into the melted chocolate and place on a prepared plate covered with parchment paper.

Place the plate into the refrigerator to help the chocolate set.