1. Combine the flour, cocoa powder, baking powder, soda and salt in a bowl, whisk and set aside

2. In a glass bowl set over a pan of simmering water, combine the butter and 5 ounces of chocolate and stir until melted. Set aside to cool slightly. This can also be done in the microwave on 50% powder in 30 second intervals, stirring after each 30 seconds

3. In a stand mixer cream together the sugars and eggs until light and thickened, add in the extracts, scrape down the sides and mix again. 

4. With the mixer on low, pour in the butter chocolate mixture and mix on medium until fluffy.

5. Add in the flour mixture and mix until just combined. Add in the chocolate chips and chocolate graham cracker pieces and mix on low until combined.

6. Scoop out a rounded tablespoon or so of dough and press a hole in the middle and place half a marshmallow in side. Roll the dough until the marshmallow is almost all the way covered. You want a little to peek out. Dip in crushed candy cane pieces, place on a baking sheet. Repeat with all the dough, marshmallow halves and candy cane pieces. Chill for 2 hours, up to overnight.

7. When ready to bake, heat oven to 350 Deg F. Prepare baking sheets with parchment paper. Place chilled cookie dough balls at least 2 inches apart. Bake for 11-12 minutes until cookies are set, marshmallows are melty.

8. Let cool on cookie sheets for 5 minutes then transfer to a wire cooling rack to cool completely before serving.

9. Keep in an airtight container or resealable bag at room temp up to a few days or freezer up to 2 months. You can reheat these slightly before serving when frozen.