Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.

In a medium saucepan, combine 2 ounces of semi-sweet chocolate and butter. Cook over medium-low heat, stirring frequently until melted and well combined.

Remove saucepan from heat and add sugars and vanilla. Stir until well combined and sugars have dissolved.

Add egg and whisk briskly for 1 minute.

In a small bowl, combine flour, salt and baking soda. Add dry ingredients to the melted chocolate mixture and stir until just combined.

Scoop cookie dough onto parchment lined cookie sheets using a 2 tablespoon cookie scoop. Bake for 10-12 minutes or until the edges of the cookies just start to set. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to finish cooling.

Once cookies have cooled, add remaining 6 ounces of chocolate and heavy cream to a microwave safe bowl. Microwave on high for 45 seconds. Allow mixture to rest for 60 seconds before whisking until smooth.

Frost the top of the cookies with about 1 tablespoon of ganache.

While the ganache is still wet, add a mini nilla wafer to the bottom center of each cookie to create the reindeer muzzle.

Add two pretzel halves to the top of the cookie to create the antlers.

Add two candy eyeballs above the mini nilla wafer for the eyes.

Using a toothpick, add a small dollop of ganache to the M&Ms and adhere them to the nilla wafer to create the nose.

Allow the ganache to set for at least an hour before enjoying.