3 c. all-purpose flour
1 1/2 c. unsweetened cocoa powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. (3 sticks) unsalted butter, room temp.
1 3/4 c. sugar
2 eggs, lightly beaten
3 (1 oz.) squares semi-sweet chocolate, melted & cooled to room temp.

1. Sift flour, cocoa, cinnamon, salt, pepper and red pepper on wax paper.

2. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, one at a time, until well combined.

3. On low speed, beat in flour mixture until well combined. Divide dough in thirds; wrap in plastic wrap and refrigerate 2 hours or overnight.

4. Preheat oven to moderate, 375 degrees. Lightly butter cookie sheets; set aside.

5. Working with third of dough at a time, roll dough out on lightly floured work surface to 1/8" thickness. Cut into trees with 4 1/2" x 3 1/2" tree cookie cutter, cutting as closely as possible. Re-roll and cut scraps. Transfer to prepared baking sheets.

6. Bake in preheated 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 completely.

7. Drizzle chocolate over cookies. Set on rack until dry.