In a medium bowl, beat butter, sugar and brown sugar several minutes until blended and fluffy. Add egg and vanilla and beat again.

Into another medium bowl, sift flour, cocoa, baking soda and salt. Add to butter mixture and beat/stir in until blended. Chill one hour.

Preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Form cookies into 1 1/2 inch balls, set onto prepared baking sheet and flatten to 1/4 inch thickness with your fingers. Bake for 10 min.

Meanwhile in a small bowl, microwave candy melts or white chocolate in 30 second intervals until smooth. Separately, place candy cane in ziplock bag and pound with a rolling pin until crushed.

Remove cookies from oven and cool 5 minutes on wire racks. Dip each cookie halfway into candy melts and sprinkle on peppermint. Serve and enjoy!