Total Time: 40 minutes
Yield: 24 cookies

Preheat oven to 350°F.
Place chocolate in a small glass bowl (I recommend a pyrex measuring cup). Microwave on high for 30 seconds and stir gently. Heat for an additional 30 seconds, then stir until completely melted. Allow the chocolate to cool to room temperature.
Measure ¾ of a cup of flour, then sift.
Combine flour, cinnamon, baking powder, salt, black pepper and chili powder; stir together with a whisk.
Combine sugar and softened butter in a large bowl or mixing bowl. Beat with the paddle attachment at medium speed until well blended. Add the egg and beat well. Add cooled chocolate, vanilla and honey; combine until just blended.
Add flour mixture to the wet ingredients, and mix until just combined. The dough will have a stiff texture.
Line a cookie sheet with parchment paper.
Measure out 1 heaping tablespoon of the dough,. If desired, add 2 chocolate chips in the center, and then roll gently into a ball.
Place each cookie 2 inches apart on the baking sheet. Slightly flatten each ball to achieve a flatter cookie after baking.
Bake for 10 minutes or until almost set. Check the appearance of the cookies after each additional minute; the cookies will change appearance very quickly. The cookies are done baking when the surface appears crackled. Remove from oven.
Cool the cookies on the pan for 2 minutes or until set. Remove cookies from the pan and cool completely on a wire rack.
For the powdered sugar topping, sift the powdered sugar together with the cinnamon, stir to combine.
Using a sifter, gently sprinkle each cookie with a small amount of powdered sugar topping.