Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.

Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with the chocolate mint chips.

Mix well until a dough forms.

Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.

Roll into 1 inch balls. Dip one half of the ball into the chopped candy canes.

Place about 2 inches apart, candy cane side up, on a parchment paper lined baking sheet; flatten slightly and bake at 350 degrees F for about 8-10 minutes.

Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.

Store in an airtight container.