Preheat oven to 375 F. Lightly grease your baking sheets or line with parchment paper, and set aside.
In a large mixing bowl, cream together the butter, sugar and espresso powder until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla and peppermint extracts.
Meanwhile, whisk together the flour, cocoa powder, baking soda and salt in a separate bowl.
Gradually add the flour mixture to the creamed mixture until the dough comes together.
Roll tablespoons of the dough into balls and coat with granulated sugar.
Place on the baking sheet and bake for 9 to 10 minutes.
Let the cookies cool on the baking sheet for 2 to 3 minutes before pressing a Candy Cane Kiss into the center of each cookie.
Transfer to wire racks to cool completely.