Make cake batter according to package directions and divide evenly between three greased 8-inch cake pans. Bake according to package directions. Let cool completely before frosting. Meanwhile, mix 1/4 teaspoon peppermint extract into each jar of frosting.
Assemble cake by placing one cake layer on a plate. Cover with a layer of peppermint frosting, and repeat the process twice more. Frost the outside of cake with a thin layer of frosting, allowing the chocolate cake to still be slightly exposed.
Mix together chocolate chips and cream in a heatproof bowl. Melt mixture in the microwave or over a pot of simmering water, stirring until ganache is smooth and creamy. Gently pour over top of cake. Serve as is or take it one step further with the meringues!
For the Meringues:
To make the meringues, preheat oven to 200 degrees F. Mix together egg whites and sugar in the bowl of a stand mixer and place over a pot of simmering water, stirring constantly for 2-3 minutes until sugar is dissolved.
Place bowl on a stand mixer fitted with a whisk attachment, add in cream of tartar, and mix on medium-high speed until stiff peaks have formed; stir in the peppermint extract.
Fit a piping bag with a large round tip and use the food coloring and a thin brush or back of a spoon to draw three red stripes down the length of the bag. Add the meringue to the bag and pipe swirls onto a baking sheet lined with parchment paper. Bake for 60 to 90 minutes, or until meringues feel firm and crunchy to the touch. Let cool completely before using