Make the Dough:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla, beating until combined.
Slowly mix in the dry ingredients until a dough forms.

Chill the Dough:
Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.

Roll & Cut:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough on a floured surface to 1/4-inch thickness.
Cut into 2–2.5 inch circles using a cookie cutter or glass.

Decorate:
Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Transfer melted chocolate to a piping bag or a small zip-top bag with a tiny corner snipped off.
Pipe two dots for eyes and draw branched antlers above them.
Add a small dot of chocolate at the nose position and gently press in a chocolate candy.

Set:
Allow chocolate to set completely before storing in an airtight container.