3/4 lb. (3 sticks) unsalted butter
1 3/4 c. sugar
2 eggs, lightly beaten
3 c. all-purpose flour
1 1/2 c. imported cocoa
1/4 tsp. salt
1/3 tsp. freshly ground black pepper
Pinch of cayenne pepper
1 tsp. ground cinnamon

Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat well. Sift the dry ingredients together and stir by hand into the butter mixture until thoroughly incorporated. (You may need to add more flour if the dough seems too soft.) Divide the dough into three flat rounds, wrap in plastic wrap and chill for at least 1 hour.

Preheat the oven to 375 degrees. Lightly butter a baking sheet or cover it with parchment paper. On a well floured board, roll out the dough to a thickness of slightly more than 1/8 inch. Cut the dough into 3 inch hearts and place on the prepared baking sheet. Bake for 8-10 minutes just until the cookies are crisp but not darkened. Let cool on wire racks.

TOPPING:

Approx. 1 c. sifted confectioners' sugar
1 egg white
1/4 tsp. freshly squeezed lemon juice

Mix the sugar, egg white and lemon juice in a bowl until very smooth and creamy. It should be the consistency of heavy cream. Add more confectioners' sugar if necessary. When the cookies have cooled completely, dip one half into the icing and gently shake off the excess. Place on a rack until the icing hardens. Store in an airtight container or freeze.