Preheat the oven to 325 F.

This recipe makes enough for a 10 inch (or 12 cup) bundt pan, but I used a 9 inch (10 cup) bundt pan. Whichever you prefer, spray the bundt pan with a flour/grease mix, and, if using the smaller pan, also spray a mini loaf pan or something equivalent.

Whisk together flour, baking soda, salt, cocoa powder and cocoa mixes. Set aside.

Beat the butter briefly until creamy. Scrape the sides and bottom of the bowl and add the cream cheese. Beat on medium high speed until perfectly incorporated (how long will depend on how cold they start out).

Scrape the sides and bottom of the bowl and add the sugar slowly, while beating, over a 5 minute span. Scrape as needed.

When the sugar has all been added, scrape and beat once more until quite fluffy, 1-2 minutes.

Scrape the sides and bottom of the bowl. We did not wait for the chocolate to cool, so we drizzled it into the beating bowl (so that it did not hit the butter all at once and melt it). However you choose to add it (quickly if cool or slowly if hot), beat the chocolate into the butter mixture. Scrape the bowl several times to make sure it is completely incorporating.

Add the eggs one at a time, beating well after each addition, and scraping well every other addition.

Beat in the extracts and peppermint oil. It should smell strongly of peppermint--remember you have not added the flour or cocoa yet, plus the peppermint will fade some with baking. Scrape the sides and bottom of the bowl again.

With the mixer on slow speed, add the flour mixture in 3-4 additions, scraping well after each one. At the end, remove the bowl from the mixer and finish completely incorporating the batter by hand.

Scrape the batter into the prepared pan(s).

Bake for about 30 minutes for a mini loaf and 60 minutes for a bundt cake. The cake is done when it pulls away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Let cake cool in pan for 10-15 minutes, before turning out onto cooling rack to cool completely.

When it is completely cooled, place foil under the cooling rack and drizzle marshmallow glaze all over it. You should have a lot left. Let it drip and set for a minute or 2, and drizzle again. Repeat until you have used all of the glaze.

Be ready with a second piece of foil, and slice the original piece out from under the cake (replace with fresh foil). Squeeze the marshmallow glaze out of the foil and over the cake some more. Repeat as often as you like--I stopped after one time.

Let it set for 1 minute. While it is setting, whisk together the cornstarch and powdered sugar.

Sprinkle whatever nonpareils or jimmies you might choose to use over the cake. Then dust the cake with a sifter with the powdered sugar mixture to help it to set (this is exactly what you would use to help marshmallows set too).

Mine set overnight before we sliced into it, but waiting an hour or 2 ought to be sufficient.