Peppermint Chocolate Sandwich Cookies

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2-1⁄2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips

2 tablespoons unsalted butter

2 large eggs

2⁄3 cup granulated sugar

1⁄4 cup all-purpose flour

1 teaspoon vanilla extract

1⁄4 teaspoon baking powder

1 8-ounce package cream cheese, softened

2⁄3 cup powdered sugar

1 to 2 tablespoons milk

1 3.5-ounce bar Ghirardelli® Peppermint Bark Baking Bar, chopped

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