Preheat the oven to 350 F. Spray a mini muffin tin with nonstick cooking spray.
Make the pie base: In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, eggs and sugar until light and fluffy. Add vanilla and mix until just combined.
Add they dry ingredients to the mixer and mix on low just until evenly combined.
Roll dough into heaping 1 tablespoon balls and drop into the muffin tin.
Bake until the centers sink in the middle, about 12 minutes. Allow to cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
Make the frosting: Beat together the frosting ingredients (cream cheese, butter and powdered sugar) until light and fluffy. Transfer to a piping bag (or just do what I do and use a plastic bag with a corner cut out of it).
Top the pies: Top each pie with frosting and crushed candy canes.
Frozen rolled pie base balls can be frozen for up to 3 months. Baked chocolate pie bases will keep at room temperature for 3 days. If you want to make these in advance, you can bake the pies and make the frosting, but assemble them just before serving. Pie base adapted from these cookies.