Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
In a large mixing bowl, whisk together the flour, baking powder, cocoa, and salt; set aside.
In another mixing bowl, beat the butter with a mixer on medium speed until light and fluffy. Beat in the sugars until well combined. Add the eggs, vanilla extract, and mint extract. Stir in the flour mixture.
Cover and chill the dough for about 30 minutes.
Shape the dough into 1-inch balls and roll the balls in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes or until the tops are crackled. Press the chocolate kisses into the center of each cookie ball immediately.
While the chocolate is still warm and melty, smooth the tops of the chocolate kisses with an offset spatula. Cool completely.
Cool 2 minutes on cookie sheet. Transfer to wire racks.
To store: place the cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.Regular chocolate kisses can be used instead of the chocolate peppermint kisses.