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Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a small saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from the heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla extract for about 3 minutes, or until the mixture becomes thick, pale, and fluffy.
Slowly pour the melted chocolate mixture into the egg mixture, folding gently with a spatula until fully combined.
Add the flour, cocoa powder, and baking powder, mixing just until incorporated. Fold in the dark chocolate chips and rainbow sprinkles until evenly distributed.
Refrigerate the dough for 10 minutes.
Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9–11 minutes, or until the tops are crackly and the edges are set while the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.