Preheat your oven to 350°F (175°C) and grease two cupcake tins with cooking spray.

In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.

In another bowl, beat the softened unsalted butter along with granulated sugar and light brown sugar until light and fluffy.

Add the eggs one at a time along with the vanilla extract, mixing until well combined.

Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined.

Using a tablespoon or cookie scoop, place 3 tablespoons of dough into each muffin tin cavity and bake for 10-13 minutes.

Once baked, remove from the oven and immediately create a small well in the center using a mini jar or spoon.

Allow the cookie cups to cool in the pan for about 5 minutes before transferring them to wire racks to cool completely.

While the cookie cups cool, prepare your filling by whipping the heavy cream until stiff peaks form.

In a separate bowl, combine cream cheese, sugar, and peppermint extract and beat until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture until fully blended.

Prepare a piping bag with colorful stripes using red color gel if desired.

Once the cookie cups are completely cooled, pipe the peppermint cheesecake filling into each one, generously filling the well.

Refrigerate the filled cookies for 1-2 hours, allowing the filling to set nicely.

Sprinkle the tops with chopped candy canes before serving.