Place a double boiler or a heat-proof bowl with 24 Andes Mint on top of a saucepan of simmering water. The heat-proof bowl shouldn't touch the simmering water. Melt the candies until smooth, stirring constantly. Remove the bowl from the heat and let cool.
In a large bowl, add in the shortening. Beat with a hand mixer on medium until creamy.
Add in sugar and beat until well combined.
Add in vanilla, eggs, and melted chocolate. Continue to beat until thoroughly combined.
In a separate bowl, add in the flour, baking powder, and salt. Stir to combine.
Slowly beat in the flour mixture until the flour is just worked into the dough.
Cover mixture with plastic wrap and chill for 2-3 hours, or until dough is easy to work with.
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Chop up the remaining 10 Andes Mints. Set aside.
Using a 1 1/2 tablespoon cookie scoop, scoop dough into 1-1/2 inch balls and place 3 inches apart on the baking sheet.
Bake for 10-12 minutes, until tops form cracks.
Remove from oven and place 3-4 pieces of the chocolate candies on the tops of cookies. Do not press the pieces down into the cookie.
Return to oven for an additional 1 minute.
Remove from oven and allow to cool on cooling rack.