In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended.

Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten for traditional shape or pinch ends for footballs. Freeze for 2 hours or overnight.

Melt dark chocolate wafers according to package instructions. Dip frozen peppermints into melted chocolate using a toothpick, tapping off excess. Set on parchment paper.

Store at room temperature in a covered container.

Optional: Melt white chocolate and pipe laces on football-shaped candies. Set within minutes.