Unwrap the Candy Cane Hershey Kisses and place them in the freezer for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt until fully combined.

In a large mixing bowl, beat the softened unsalted butter, packed light brown sugar, and granulated sugar together until light and fluffy.

Add egg yolks and vanilla extract into the butter-sugar blend, mixing until well incorporated.

Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined.

Using a tablespoon or cookie scoop, portion the cookie dough and roll each piece into a ball. Roll in granulated sugar before placing on baking sheets.

Bake the cookies for 7-8 minutes. Remove when the centers look set but soft.

Immediately press a frozen Candy Cane Kiss into the center of each cookie.

Allow cookies to cool on the baking sheets until kisses are set, then transfer to a wire rack.