1 1/2 cups unsalted butter (at room temperature)
1 3/4 cups granulated sugar
2 large eggs, lightly beaten
3 cups sifted flour
1 1/2 cups unsweetened cocoa powder
1/4 teaspoon salt
1/3 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 teaspoon cinnamon
4 to 6 ounces semisweet chocolate, for decoration
Cream butter and sugar. Add eggs and beat until fluffy.
Sift together the dry ingredients, add to the butter mixture and beat until well mixed; if the dough seems too soft, add up to 1/4 cup more flour.
Shape into a flattened round, wrap in plastic and refrigerate at least 1 hour.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
On a well floured board, roll out the dough until 1/8 inch thick. Cut dough into shapes and set 1 to 2 inches apart. Bake for 8 to 10 minutes, do not allow to darken.
Melt chocolate and drizzle over tops.
Makes 3 to 4 dozen.