3/4 lb. butter
1 2/3 cups sugar
2 eggs
3 cups unbleached flour
1 1/2 cups Saco cocoa powder
1/2 tsp finely ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp cinnamon
8 ounces semisweet chocolate
Cream the butter and sugar together. Add the eggs and beat until fluffy.
Stir the dry ingredients together. Stir them into the butter mixture until well incorporated. Add up to 1/4 cup more flour if the dough seems too soft.
Divide the dough into thirds, flatten, and wrap in plastic wrap. Chill at least one hour.
Preheat the oven to 375. Using a mixture of flour and cocoa powder, roll the dough to 1/8″ thick. Cut into hearts and place on parchment covered cookie sheets. Bake for 8 minutes, until crisp but not darkened. Cool on racks.
When cookies are completely cool, melt the chocolate and frost each cookies with a layer of melted chocolate. Let the cookies sit several hours until the chocolate has set. Store between layers of parchment.