Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Stir 2 cups chocolate chips in metal bowl over saucepan of simmering water until melted and smooth. Save 2/3 cup melted chocolate for drizzling.

Whisk flour, cocoa powder, baking powder, and salt in bowl. Beat butter in large bowl until creamy. Add sugar and extracts, beating until smooth. Add eggs, blending well. Beat in melted chocolate. Add dry ingredients. Stir in remaining 1/2 cup chocolate chips.

Make 1/2 teaspoonful balls of dough. Place on baking sheet. Space 1/2-inch apart.

Bake cookies until cracked all over, about 8 to 9 minutes. Cool for 5 minutes.

Rewarm reserved chocolate over small saucepan simmering water. Drizzle chocolate over cookies with a fork. Sprinkle crushed candy canes over, then let set for about 20 minutes.