Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.

Cream sugars and butter together until light and fluffy.

Add in egg, vanilla and water and beat until well blended.

Gradually stir in dry ingredients.

Refrigerate dough for 1 hour.

Preheat oven to 350 degrees.

Spray mini muffin tin with cooking spray.

Use a cookie scoop to scoop dough into muffin tin wells.

Bake for 7-9 minutes or until the cookies are set.

Remove from oven and let rest for 2-3 minutes.

Using the back of a measuring spoon, create a well in the center of the cookie cups.

Sprinkle 1/4 tsp of Andes peppermint crunch baking chips or crushed candy canes into the well

Let rest for another 10 minutes before gently twisting to remove. Let cool.

Place chopped chocolate into a heat-proof container. (I use my Pyrex 2 cup measuring cup for easy pouring.)

To make the ganache, combine the heavy cream and creamer in a microwave safe container. Heat on medium heat in 30 second intervals until cream is almost at a simmer.

Pour hot cream over chopped chocolate. Let it sit for 8-10 minutes without touching.

Gently whisk the chocolate and cream together making sure to scrape down the sides. Continue whisking until nice and smooth.

Gently pour ganache into cookie cups.

Sprinkle top with Andes peppermint chips or crushed candy canes.