• Cream your softened butter, softened cream cheese, cocoa powder, and sugar for 5 minutes until light and fluffy in stand mixer. Start at low speed with your mixer and gradually get to medium-high speed.
  
• Add the egg, mix on low speed until combined.
  
• Add the almond extract, mix until combined.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk until smooth and combined.
  
• Slowly add to the mixer on a low speed until the dry and wet mixtures are combined smoothly.
  
• Cover and place in the refrigerator for at least 4 hours.
• When you're ready to bake, preheat your oven to 350°. Place a piece of parchment paper on a cookie sheet.
• Use a spoon to scoop dough and shape dough into a little smaller than golf ball size. Roll between your hands until it's a smooth ball. Place on the parchment paper at least 2 inches apart.
  
• Use your thumb or the back of a spoon to make an indent in the center of each dough ball.
  
• Place half of a piece of Andes mint candy in the indentation.
  
• Bake in your preheated oven for 18 minutes.
• Allow to cook 5 minutes on cookie sheet before moving to a cooling rack.

Drizzle

• If you want to add a drizzle, combine the powdered sugar and milk and mix until smooth. Then drizzle on top of the cookies.