Preheat oven to 375 F

For the pies:Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat

In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening

When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat

Make sure your bowl does not touch the simmering water

The more you stir the shinier your cookies will be

When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed

Set aside to cool a few minutes

Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso

Set aside

In another bowl, sift together the flour, cocoa powder, baking powder and salt

Set aside

Whisk the melted chocolate into the sugar/egg mixture

Add the flour mixture, whisk

Only whisk until blended, over-mixing can affect the texture of the pies

Line 2 baking sheets with parchment paper, no need to grease the paper

Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets

You are aiming for rounds that are about 2 inches in diameter

Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake

Bake for 6 to 8 minutes

Leave in the oven an additional minute if they seem under baked

The cookie will have a brownie like crackling surface, and will feel soft, when ready

Allow them to cool for about 10 minutes before gently lifting them off the baking sheet and onto a flat surface for piping the filling

For the Filling:Combine 1 1/4 cups sugar and the water in a small saucepan

Heat over medium heat with a candy thermometer attached to the inside of the saucepan, and stir to dissolve

When the mixture reaches 220 degrees F it is ready for the stand mixer

Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy(about 3 minutes)

Avoiding the whisk, gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar

Increase the speed to high and whip until soft white peaks are formed

At this point check to see if your sugar has cooled

If it has cooled, turn heat back on to high until it comes back up to 220 degrees F just before adding to stand mixer

When egg whites are at a soft peak stage resembling marshmallow fluff,slowly add the hot sugaralong the edge of the mixer avoiding the whisk

Continue to whisk on high until the bowl has cooled, about 5 minutes

Add peppermint extract, whisk another 30 seconds

Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached or a large ziploc bag with one corner cut a 1/4 inch

For Garnish:Place candy canes between layers of wax paper, then sandwich between a dish towel

Using a meat tenderizer, or the back of a dry measuring cup, pound the candy cane until broken up into very small pieces

Make sure the candy cane is between wax paper first, otherwise, the candy cane will stick to the dish towel

Assemble:Turn the brookie cookies upside down, pipe about 2 tablespoons of filling onto half of the cookies

Cover each filled cookie with a dry cookie, press down just enough so that filling adheres to the cookie

Sprinkle crushed candy cane around the brookie pie edges

Serve chilled or at room temperature