To make the candy cane balls, add the white chocolate wafers to a microwave-safe bowl and melt for 30 seconds.

Take out of the microwave, stir, and repeat. Do this until the wafers are fully melted.

Add the candy cane bits to the melted chocolate and stir.

Carefully pour the melted chocolate into the silicone mold and then put them in the freezer for 30-45 minutes until they are solid.

To prepare the cookies, add the butter and sugar to a bowl. Mix on medium speed for 1 minute, then increase to high until the mixture is fluffy.

Add the eggs one at a time, then the vanilla, and mix on medium.

In a different bowl, add the flour, cocoa, salt, baking soda, and cornstarch. Whisk.

Add the red food coloring to the sugar mixture and mix.

Slowly add the dry ingredients to the wet ingredients and mix on low for 1 minute. Increase to medium for another minute or until the mixture is fluffy.

Add the chocolate chips and white chocolate chips and blend using your hands.

In a different small bowl, add the red decorating sugar and the crushed candy canes. Stir.
Preheat the oven to 410 degrees and add parchment paper to two baking pans.

Scoop out the cookie dough evenly, using a cookie scoop. Roll the dough into a ball.

Place the cookie dough ball on the baking sheet, and repeat until all the dough is used.
Cut each dough ball in half and flatten them. Put them back on the try.

Take the white chocolate balls out of the freezer and add one ball
Cut each dough ball in half, flatten each of the halves, and place it back on the baking tray.
Remove your chocolate balls from the freezer.

Place 1 chocolate ball on one of the 1/2 cookie flats, in the middle.

Place the second half of the dough on top.

Use your hands to form the dough around the chocolate ball and roll it to make a ball.

Once done, roll it in the red sugar mixture and then place it back on the baking sheet.

Repeat until all the chocolate balls are used.

Bake in the oven for 11-13 minutes.

Let the cookies cool slightly, and then serve warm.