3 c. all-purpose flour
1 1/2 c. unsweetened cocoa
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground hot pepper
1 1/2 c. (3 sticks) unsalted butter at room temperature
1 3/4 c. sugar
2 eggs, lightly beaten
3 (1 oz.) sqs. semi-sweet chocolate, melted and cooled to room temperature

Sift first 6 ingredients on wax paper. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, one at a time, until well combined. On low speed, beat in flour mixture until well combined. Divide dough in thirds; wrap in plastic wrap and refrigerate 2 hours or overnight. Preheat oven to moderate (375 degrees). Lightly butter cookie sheets. Set aside.

Working with third of dough at a time, roll dough out on lightly floured work surface to 1/8 inch thickness. Cut into shapes with cookie cutter, cutting as close as possible. Reroll and cut scraps. Transfer to prepared baking sheets. Bake in preheated oven until crisp (8-10 minutes). Cool cookies 1 minutes on cookie sheets. Then transfer cookies to wire rack to cool completely. Drizzle chocolate over cookies. Set on rack until dry.