• Line two cookie sheets with parchment paper and set aside.
• Preheat oven to 325 F.
• Whisk together the dry ingredients - all purpose flour, cocoa powder, instant coffee granules baking powder, baking soda, and salt.
• Now, in another bowl, using a electric mixer, beat the butter and sugars together.
• Crack in the egg and drizzle the vanilla extract in it. Beat it in.
• Now add the dry ingredients to the wet ingredients little at a time and mix them together.
• Scrape the sides of the bowl and stir as necessary.
• Scoop out 1 tablespoons of dough and roll them into balls.
• Arrange the balls on the prepped cookie sheets and using the back of a spatula or the palm of your hands, press down a little.
• Bake for about 12-14 minutes till you see the tops cracking a little.
• Once baked through, take the cookie sheets out of the oven and let it cool down a bit.
• Once the cookies have cooled down enough to be handled, transfer them to a wire rack and let the cookie cool down completely.

For filling

• Beat the cream cheese and butter together using a electric mixer along with the vanilla extract till soft and fluffy. Add the powdered sugar little bit at a time and keep mixing until smooth. The filling should be of spreadable consistency. Stick it in the fridge for 20 minutes.
• Add a dollop of the chilled filling on one cookie and press it down with another one. Roll the sandwiched cookies in the crushed candy canes so that the crushed pieces stick to the filling.