Preheat oven to 350 degrees.
In a large mixing bowl, cream together softened butter, shortening, brown sugar and granulated sugar until light and fluffy.
Add eggs, vanilla and peppermint extract.
In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder.
Add to the butter/sugar mixture and combine. Fold in chocolate chips.
Chill dough in the refrigerator for 30-60 minutes to avoid cookies from flattening.
After your dough has chilled, drop by rounded tablespoons onto an ungreased cookie sheet.
Bake for 8 minutes or until set up but the centers are still soft.
Let the cookies cool for 1-2 minutes.
Top each cookie with an unwrapped Candy Cane Kiss.
Allow to cool long enough for the Kisses to harden.