Using a stand mixer, cream together the butter and sugar until light and fluffy.
Stir in the cocoa powder and flour until combined.
Pat the dough into a disc, wrap in plastic wrap and refrigerate for 30-60 minutes.
Preheat oven to 350°F.
Roll the dough between two sheets of waxed paper to about ¼ inch thickness and use a round cutter (or any shape!) to cut the cookies out. (If the dough seems a bit sticky, sprinkle some flour on it).
Place them on a parchment-lined baking sheet and bake for 15 minutes, or until firm.
Let cool for a few minutes before transferring to a cooling rack.
Once the cookies are cool, melt one or two squares of almond bark.
When the almond bark is melted, spoon it into a resealable baggie, snip the corner off and drizzle over the cookies.
Sprinkle the crushed candies on top and let cool to set up.