Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Using a large bowl, beat together the butter, brown sugar, and sugar until combined and creamy.

Beat in the eggs, one at a time, until combined.

Beat in the peppermint.

In another large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt until combined.

Gradually mix the dry ingredients into the wet ingredients until combined and a dough forms.

In a small bowl, whisk together the 1 cup of sugar and 1 teaspoon of cinnamon.

Using a small ice cream scooper, scoop out about 1 ½ tablespoons of cookie dough.

Roll into a ball in your hands.

Coat the cookie dough ball in the cinnamon sugar mixture.

Place onto cookie tray.

Using a small pot, bring the heavy whipping cream and espresso powder to a simmer

Pour over the chocolate chips and whisk until smooth

Dip the top of the cookies into the gananch and shake to remove extra chocolate

Sprinkle the crushed peppermint candy on top