Preheat the oven to 425 degrees F. Spray 4 ramekins with cooking spray. Coat the inside of each with a thin layer of cocoa powder. Set aside.

Add the chopped chocolate and butter to a microwave safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving at 10-second intervals until the chocolate is almost melted. Stir until smooth. Set aside.

Mix the flour, sugar, and salt together. Add it to the chocolate mixture. Stir to combine.

Whisk the eggs. Add them to the chocolate mixture. Stir to combine. The batter will be thick.

Pour batter into the prepared ramekins and press one or two peppermint kisses into the middle of the batter.

Place the ramekins into the oven for 13-15 minutes, until the top looks dry around the edges and starts to pull away from the sides of the dish. You can test the internal temp of the middle to check doneness as well. It should reach160° F.

Carefully remove the ramekins from the oven and let rest for a minute.

To serve, cover the ramekin with an inverted plate and flip them over to remove them from the ramekin. Sprinkle with powdered sugar and crushed candy canes. Serve immediately.