Preheat the oven to 350 degrees F.

Grease and flour a small (9" x 4" x 2") loaf pan and set aside.

Place the flour, baking powder, and salt into a separate bowl and whisk together. Set aside.

In a stand mixer or with a hand mixer, cream together the unsalted butter and sugar until creamy, about 3 minutes.

Add the eggs one after the other, making sure the first one is thoroughly combined before adding the next.

Add the extracts and blend.

Turn the mixer speed down to low and gradually add the dry ingredients until thoroughly combined.

Mix in the chocolate chips and the chopped mint.

Transfer the mixture to the greased loaf pan.

Place in the oven and bake for 40 to 45 minutes until the top becomes golden brown or until a knife inserted in the middle to the bread comes out clean.

Remove from oven and let the bread cool in the pan for 15 minutes.

Remove the bread from the pan and place on a cooling rack standing on a parchment paper-lined baking sheet. Let the bread cool completely before glazing.

Whisk together the powdered sugar, cocoa. Add the milk or water and wish until combine.

The glaze should be pourable but not too thick or too watery. If the glaze is too thick, add more milk or water. If the glaze is too thin add more powdered sugar one tablespoon at a time until the glaze achieves the desired consistency.

Pour the glaze evenly over the cooled bread. Press a few fresh mint leaves into the glaze on the top of the bread for decoration, if desired.

When the glaze has completely hardened, plate, slice and serve.