In a large bowl, combine flour, cocoa, baking powder and salt.

In medium bowl, whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture; then with a wooden spoon stir dough just until blended.

Refrigerate a couple of hours before baking.

With greased hands, shape dough into 1-inch balls and place on lightly greased cookie sheets 2 inches apart.

Bake 7 minutes at 350 degrees until brownies have cracked slightly. Do not over bake. Transfer to a wire rack lined with paper towel to cool.

Topping: In a medium bowl, whisk powdered sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 t. topping on each cookie.

Top each frosted cookie with a few crushed peppermint chunks.

NOTE: Store in tightly sealed container with waxed paper between layers, at room temperature for up to 3 days or in freezer up to 1 month.