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 the traditional shape. Freeze for about 2 hours.

Melt dark chocolate wafers according to package directions. Dip frozen peppermint centers into the chocolate. Set on parchment paper until set.

Store at room temperature in a covered container.

If making footballs, melt white chocolate according to package directions. Pipe onto the centers for laces.