Heat oven to 325°F. Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa. Set aside.
Combine gluten-free flour blend, baking powder, baking soda and salt in small bowl. Set aside.
Bring water to a boil in 2-quart saucepan; remove from heat. Add baking chocolate; stir until melted.
Combine sugar, butter and 1 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Increase speed to high. Add eggs; beat until well mixed. Reduce speed to low; beat, gradually adding flour mixture alternately with chocolate mixture until well mixed. Stir in chocolate chips.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; invert onto wire cooling rack. Cool completely.
Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in small bowl. Beat at low speed, adding enough milk for desired glazing consistency. Increase speed to medium; beat until smooth. Drizzle glaze over cooled cake; sprinkle with crushed candy.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.