To make Peppermint Bonbon Cookies, combine chopped bittersweet chocolate, butter and unsweetened chocolate in a large saucepan. Cook over low heat until chocolate melts and the mixture is smooth, stirring occasionally.
Remove the pan from the heat and stir in one-half cup crushed peppermint candy and 6 tablespoons of granulated sugar. Let the mixture cool 30 minutes.
Add eggs to the melted chocolate, 1 at a time, stirring well. Stir in the extracts.
Combine flour, baking powder and salt in a bowl, and stir well. Add to the chocolate mixture, stirring until combined. Stir in the chocolate morsels. Cover and chill the dough 2 hours or until it is firm enough to shape.
Instead of greasing a baking sheet, line it with non-stick parchment paper to keep the cookies from sticking to the pan.
Shape the dough into one-and-a-half inch balls and place on the prepared pan. To achieve uniformly sized balls, try using a cookie or mini ice-cream scoop. Bake at 325 degrees for 12 to 13 minutes or until the cookies are puffed and cracked on top.
Sprinkle additional coarsely chopped peppermints onto the cookies; press the candy lightly into the cookies. Let the cookies cook 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
To glaze the cookies, combine powdered sugar and milk in a bowl and stir with a whisk until blended.
Place the wire rack over the parchment paper-lined baking sheet.
Drizzle the glaze over the cooled cookies.
Next, drizzle with melted chocolate, then sprinkle again with chopped peppermint.
Let the cookies stand until the glaze and chocolate are firm.