Preheat oven to 200oC (180oC fan-forced
Line 2 large oven trays with non-stick baking paper.
Sift the flour, cocoa powder and baking powder. Stir through the sugar and chocolate.
Using a fork, whisk together the eggs, butter and vanilla. Add to the dry ingredients and use a wooden spoon to stir evenly.
Roll tablespoons of mixture into balls and place on the lined oven trays about 5 cm apart. Gently press down to slightly flatten. Bake in a pre-heated oven for 10-12 minutes or until just cooked. Cool the cookies completely on the tray.
To make ganache icing, in a small saucepan over medium heat, carefully heat the cream. Bring just to the boil. Place chopped chocolate into a heat proof bowl and pour over hot cream. Allow to stand for 2 minutes and then whisk until smooth.
Dollop ganache over biscuits and sprinkle with crushed candy cane.