In a bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking powder, salt and cinnamon.
In another bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Stir in the melted chocolate .
Add the dry ingredients into the wet and mix until just combined. Fold in crushed candy canes (if using).
The dough will be very soft — more like thick brownie batter.
Cover and chill at least 2 hours or overnight. Chilling is key for perfect crinkles.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Scoop the chilled dough into balls (1.5 tablespoon each).
Roll them until you get a thick layer of powdered sugar coating them.
Bake 10–12 minutes, just until the cookies have puffed and cracked but still look soft in the centers.
Do not overbake. They will continue to set as they cool.
Let cool on the pan for 5 minutes, then transfer to a cooling rack.
