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 it for the traditional shape. For footballs, shape into a ball and pinch the ends. Freeze for about 2 hours.

Melt Ghirardelli chocolate wafers according to package directions. Dip frozen peppermints into the chocolate with a toothpick, tap excess, and place on parchment paper. Let set.

Store at room temperature in a covered container.

For footballs, melt white chocolate, pipe onto the coated candies to add laces, and let set.