In medium-size bowl, whisk together 2-1/2 cups of the flour, the baking powder and salt.

In a second bowl, beat together butter and sugar until smooth. Beat in eggs, one at a time. Beat in extract. Stir in flour mixture.

Divide dough in half. Tint half with a few drops of red food coloring; add crushed candies and remaining 1/4 cup flour. Divide pink dough in half; shape into 2 flat rectangles, about 4 x 2 inches. Wrap in plastic wrap; refrigerate 30 minutes.

Knead cocoa powder into remaining half of plain dough. Divide dough in half; shape into 2 flat 4 x 2-inch rectangles as above. Wrap in plastic wrap; refrigerate 30 minutes.

Between 2 sheets of waxed paper, roll out one chocolate square into 10 x 7-inch rectangle. Repeat with one of the pink squares. Refrigerate both for 15 minutes. Peel off top sheets from doughs. Invert pink onto chocolate dough; remove paper from pink dough. Roll up doughs. Repeat with remaining dough. Wrap in plastic wrap; refrigerate both logs 2 hours.

Heat oven to 350 degrees F. Line 2 baking sheets with nonstick foil or coat baking sheets with cooking spray. Unwrap one log. Cut into 1/4-inch-thick slices; place on prepared sheets. Repeat with remaining log.

Bake in 350 degrees F oven 10 to 12 minutes. Let cookies stand on sheets 1 minute. Transfer cookies to rack; cool.