Preheat the oven to 375°.
In a medium bowl, combine cake mix, eggs, and melted butter with a wooden spoon. Use a cookie scoop to form 1-inch balls; bake 9-11 minutes.
Prepare ganache by placing heavy cream in a sauce pan and chocolate chips in a glass bowl. Bring heavy cream to a boil over medium-high heat, stirring to avoid scalding, and pour over chocolate chips. Allow to cool for 10 minutes.
Whisk chocolate and cream together till nice and smooth. Dip the tops of each cookie in the ganache. Set aside to allow ganache to cool and set.
Prepare peppermint buttercream frosting by placing butter in a medium bowl and mixing with an electric hand mixer till smooth. Add peppermint extract and 2 Tbsp milk; mix again.
Add powdered sugar ½ c. at a time, mixing after each ½ cup. Add the final tablespoon of milk and mix until smooth.
Frost each cookie and top with desired amount of crushed up candy cane. Serve and enjoy!