Preheat oven to 375°F.

Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth.

Measure 2/3 cups melted chocolate; transfer to small metal bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl.

Using electric mixer, beat butter in large bowl until creamy.

Add sugar and both extracts; beat until smooth.

Add eggs; beat to blend.

Beat in melted chocolate from medium bowl.

Add dry ingredients; beat until just blended.

Stir in remaining 1/2 cup chocolate chips.

Measure 1 level tablespoonful of dough; roll dough between palms to form a ball. Place on prepared baking sheet.

Repeat with remaining dough, spacing cookies 1 1/2" apart.

Bake cookies until cracked all over and tester inserted into center comes out with large, moist crumbs attached, 8 to 9 minutes.

Cool cookies on baking sheet 5 minutes.

Transfer cookies on parchment paper to racks to cool completely.

Place unwrapped kisses in center of cookies prior to final cooling so kisses bottoms will melt and meld to the cookies.

Rewarm reserved 2/3 cups chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies.

Sprinkle crushed candy canes over, arranging some pieces with red parts showing.

Chill just until chocolate sets, about 30 minutes.