Preheat oven top 350ºF.

Cream together the butter and sugars in a stand mixer until light and fluffy.

Add eggs, sour cream, vanilla and chocolate extracts, and stir until smooth.

Sift together flour, baking cocoa, baking soda and salt.

Gradually add flour to mixer until it is incorporated and smooth.

Refrigerate dough for 30 minutes.

Shape dough into balls about 1 tablespoonful, and roll into sprinkles.

Place 1-2 inches apart on a cookie sheet lined with parchment paper.

Bake in the preheated oven for 12 minutes.

Press one kiss candy into the top of each cookie while it is still soft (after cooling about one minute).

Allow to cool on pans. Do not box the cookies up until the chocolate is set (you can speed that up by placing in the fridge for a few minutes) or you will smudge the candy kiss.