Combine the flour, cocoa powder, baking powder, and salt in a bowl and set aside.
In a large bowl, cream together the butter and sugars. Beat in the egg and extracts.
Slowly add the flour mixture to the butter mixture and combine. Mix in the crushed Andes mint pieces.
Roll the dough into 1" balls and place 2" apart on a baking sheet lined with parchment paper. Refrigerate two hours.
Preheat oven to 350. Bake cookies for 9-10 minutes. Immediately after removing from oven, place two Andes mint pieces in the center of each cookie.
Allow the pieces to melt for about 1 minute, then smooth the mints into a circular shape with the back of a spoon. Cool on the sheet for several minutes before moving to a rack.
