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

Sift flour, cocoa, cinnamon, salt, pepper, and red pepper 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 combined. Divide dough in thirds; wrap in plastic wrap and refrigerate 2 hours or overnight. Preheat oven to 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 cookie sheets. Bake in moderate oven (375 degrees) until crisp, 8 to 10 minutes. Cool cookies 1 minute on cookie sheets. Then transfer cookies with metal spatula to wire rack to cool. Drizzle chocolate over cookies. Set on rack until dry.