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To make the cookies:
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Preheat oven to 375 degrees F with rack in center of oven.
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Line up to 5 baking sheets with parchment paper (depending on how many you have).
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In a large mixing bowl, whisk together the flour, cocoa, salt and baking soda.
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Set aside.
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In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute, until smooth.
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Add the brown and white sugars and beat for another 2 minutes or so, until well blended.
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Add the eggs, one at a time, and beat for 1 minute after each egg goes in.
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Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
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Remove the bowl from the mixer and fold in the chocolate hunks by hand.
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Drop the dough in tablespoon-sized balls onto baking sheets, spaced about 2 inches apart (they will spread quite a bit).
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Bake for about 10 minutes until the cookies are set, but still slightly soft.
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Let cool on the sheet for a couple minutes before removing with a turner and letting cool completely on wire racks.
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To make the filling:
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Rinse out the bowl of your electric mixer and add the butter to the bowl.
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Cream for about 1 minute and then add the powdered sugar and cream.
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Mix for another minute or so until well combined.
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Remove the bowl from the mixer and fold in the crushed candy canes.
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To assemble:
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Spread about a tablespoon of the frosting on the bottom of one cookie and top with another cookie.
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Enjoy with hot chocolate and a roaring fire.
