Preheat your oven to 350°F (175°C) and lightly grease two cupcake tins.

In a medium mixing bowl, whisk together flour, cocoa powders, baking soda, and salt.

Cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each, then add vanilla extract.

Gradually fold the dry ingredients into the wet mixture until a thick dough forms.

Scoop the dough into the prepared cupcake tins, filling each cup two-thirds full.

Bake for 10–13 minutes until edges are set but centers remain soft.

Press down the center of each cookie to create wells while still warm.

Whip the heavy cream until stiff peaks form, then fold into a mixture of cream cheese, powdered sugar, and peppermint extract.

Pipe the cheesecake filling into each cooled cookie cup and refrigerate for 1–2 hours.

Sprinkle crushed candy canes on top before serving.