Preheat oven to 400°F. Line a baking sheet with parchment paper.

Sift together flour, granulated sugar, cocoa powder, baking powder, and salt in a large bowl. Stir in the chocolate chips. Using a fork, mix in the butter until the mixture is crumbly. Gradually add 1 cup of cream until moistened. Knead flour mixture gently, on a lightly floured surface until dough comes together. Divide dough in half. Pat each half into a 1-inch thick circle. Cut the circles into 6 wedges. Place wedges 2 inches apart on the prepared baking sheet.

Bake for 15 to 17 minutes.

To make the ganache, heat 4 oz heavy cream in a microwave-safe bowl. Add in the chocolate chips and stir until the mixture thickens. Drizzle the ganache over the scones and top with peppermint pieces.