In medium bowl, combine flour, cocoa and baking soda; mix well. Set aside
In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy, about 2 minutes. Mix in vanilla and eggs; beat well. Slowly add flour mixture. Mix well. Cover with plastic wrap; refrigerate 1 hour.
Preheat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy. Cover completely.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375°F for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.