In a medium sized bowl add dark chocolate and 1/2 tsp oil. Melt in the microwave in 30 second intervals at 50% power. Stir well after each 30 seconds. When fully melted, add 1/4 teaspoon of LorAnn Oils & Flavors Cherry Bakery Emulsion and stir well.

Using a small cookie scoop or spoon, divide chocolate among snowflake mold cavities. Sprinkle with crushed candies. Chill for at least 30 minutes or until chocolate has set.

Next, melt the white chocolate using the same method as above, and stir in the peppermint extract. Spoon into the molds and top with more crushed candy canes. Refrigerate until fully hardened and then remove from the molds and store in the refrigerator until you're ready to eat them!