Preheat oven to 375F degrees. Lightly grease 2 24 cup mini muffin pans and set aside. In a medium bowl, sift together flour, cocoa powder and baking soda; set aside.
Combine butter, sugar, and brown sugar in a large bowl; beat at medium speed until creamy about 2 minutes. Add eggs and vanilla; continue beating until well mixed.
Add flour mixture and beat on low just until combined. Shape dough into 48 1 inch balls. Place dough balls into prepared muffin pan cups.
Bake for 7-8 minutes or until puffed and set. Don’t over bake. Remove pan from oven and place on cooking rack. Immediately press 1 candy into each cookie.
Wait about 2 minutes and push candy around just enough so chocolate is melted on top. Cool in pan, on rack for about 10 minutes.
Carefully, run a small sharp knife around the edge of cups to remove cookies. Remove to wire rack and completely.