Melt your butter and set aside to cool. In a small bowl measure your dry ingredients: flour, cocoa and baking powder.In a large mixing bowl beat the sugar and eggs until well combined. Add the food coloring and extract of your choice, mix well. Add in your dry ingredients and mix well. Slowly incorporate the melted butter until all the butter is used and the batter is smooth.

Preheat pizzelle iron. Using spray oil, spray the iron. Drop the batter by rounded spoonful in the center of the pizzelle maker. Cook until the steaming stops, about a minute. Remove the cookie from the iron with a fork or a spatula and lay on paper towels. Use a small pairing knife to trim the pizzelle if neccessary. Repeat until all the batter is used.

For decorating place the white chocolate chips in a microwaveable bowl with the peppermint extract. Microwave at 15 seconds intervals until chocolate is melted, stir until smooth. Place in a small zip lock bag, with scissors cut a tiny snip on the corner so that you can pipe. Decorate as you like with the white chocolate and sprinkle the little pearl sprinkles on the warm chocolate, let dry. You can gently shake the pizzellle and the sprinkles that are not attached to chocolate will fall off and you can save to use again.