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Preheat oven to 170°C/150°C fan forced. Line 2 x baking trays with baking paper.
Beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until creamy. Beat in vanilla and egg. Sift in flour, mixed spice and baking powder and beat at a low speed until combined. Beat in currants. Turn onto a lightly floured bench and shape dough into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
On a lightly floured bench, roll dough to 4mm thick. Cut into rounds, using a 5.5cm round cutter and arrange on prepared trays. Using 2 smaller cutters (4.5cm diameter and 3cm diameter), invert the cutters so you use the rounded edges and gently press rings into each cookie. Bake for 15-17 minutes or until crisp and golden.
Melt chocolate in a microwave safe bowl, in the microwave on high in 30 second bursts, stirring between each burst. Add a drop of colour and stir to incorporate. Continue to colour the chocolate, a drop at a time, until you have the pink colour you desire. Spread ½ teaspoons of chocolate in the centre of each cookie and leave in a cool place to set.