Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract.

In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.

Shape dough into 1-in. balls. Place 1 in. apart on parchment lined baking sheets. Press a deep indentation with the back of a melon baller in center of each or with the end of a wooden spoon handle.

Bake 9-11 minutes or until set. (If cookies have risen too much after baking, press lightly down on centers while cookies are still warm.) Remove from pans to wire racks to cool completely.

In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.