Preheat oven to 375 degrees.
Cream together butter and sugars using a stand mixer or hand mixer.
Blend in vanilla and eggs until smooth.
Combine flour, cocoa powder, baking powder and salt in a separate bowl. Slowly combine with creamed butter mixture.
Place one tablespoon scoops of dough on parchment lined cookie sheet, leaving space in between for expansion.
Bake at 375 degrees for about 7-8 minutes. Remove to wire rack to cool.
Melt white chocolate chips in a double boiler until completely smooth and melted. You will need to stir continuously. Alternative method is to place a pot with water about 1/4 of the way full over high heat and bring to a boil. Put a sauté pan full of white chocolate chips over the top of pot and reduce heat to medium low. letting the water steam the sauté pan with white chocolate chips until melted.
Place Andes chocolate peppermint pieces or crushed candy canes in a bowl.
Dip side of cooled chocolate cookie first in melted white chocolate, then in candy pieces.
Set on wire rack to harden.